15 results on '"Stoin, Daniela"'
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2. EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS
3. QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES
4. OXIDATIVE STABILITY OF COCONUT OIL AND WALNUT OIL BY PHYSICO-CHEMICAL ANALYSIS AND FTIR SPECTROSCOPY
5. SENSORY AND PHYSICO-CHEMICAL EVALUATION OF GLUTEN-FREE CRUFFINS OBTAINED FROM ALMOND FLOUR AND RICE FLOUR
6. VALORIZATION OF CHICKPEAS AS A PLANT-BASED PROTEIN IN OBTAINING PORK SAUSAGES
7. Chemical Profile of Ruta graveolens, Evaluation of the Antioxidant and Antibacterial Potential of Its Essential Oil, and Molecular Docking Simulations
8. In Silico and In Vitro Evaluation of the Antimicrobial and Antioxidant Potential of Mentha × smithiana R. GRAHAM Essential Oil from Western Romania
9. Antioxidant and Antibacterial Activity of Nepeta × faassenii Bergmans ex Stearn Essential Oil
10. Antioxidant Activity of Pastinaca sativa L. ssp. sylvestris [Mill.] Rouy and Camus Essential Oil
11. Artemisia dracunculus Essential Oil Chemical composition and antioxidant properties
12. EFFECT OF ALMOND FLOUR ON NUTRITIONAL, SENSORY AND BAKERY CHARACTERISTICS OF GLUTEN-FREE MUFFINS
13. Physic and chemical properties of whole grain natural flours and their combinations used to produce extrudes food and feed
14. Superior Esters of Dicyclopentadiene used as Aromatization Ingredients
15. Researches regarding the autioxdant capacity during the manufacturing of fruit (apples, blackberry, bilberry, raspberry) vinegar
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