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VALORIZATION OF COMMON BEAN (PHASEOLUS VULGARIS L.) BY-PRODUCTS TO OBTAIN NEW BAKERY PRODUCTS.

• Authors : Maier, Alina¹; Canja, Cristina Maria¹; Lupu, Mirabela Ioana¹

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2023, Vol. 23, p113-120. 8p.

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QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES.

• Authors : Stoin, Daniela¹; Jianu, Calin¹; Velciov, Ariana¹

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2023, Vol. 23, p345-352. 8p.

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HERBS AS A SOURCE OF NATURAL PRESERVATIVES AGAINST RANCIDITY IN THE LOW-MOISTURE BAKERY PRODUCTS.

• Authors : IORGACHOVA, Kateryna¹ ; MAKAROVA, Olga¹ ; SOKOLOVA, Nataliia¹

• Source: Proceedings of the International Scientific Conference: Rural Development. 2019, p28-33. 6p.

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NUTRITIONAL AND PHYTOCHEMICAL ENRICHED MUFFINS BASED ON WHEAT FLOUR AND BAOBAB PULP FLOUR (ADANSONIA DIGITATA L.).

• Authors : Dossa, Sylvestre Agossou; Dragomir, Christine; Plustea, Loredana

Subjects: ADANSONIA digitata; FLOUR; MUFFINS

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM; 2023, Vol. 23, p281-293, 13p

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EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS.

• Authors : Negrea, Monica; Cocan, Ileana; Alexa, Ersilia

Subjects: BREAD; FLOUR; KONJAK

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM; 2023, Vol. 23, p165-173, 9p

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THE INFLUENCE OF FROZEN STORAGE ON BREAD PRODUCTS WITH LENTIL FLOUR.

• Authors : BOERIU, Adriana Elena¹; CANJA, Cristina Maria¹; MĂZĂREL, Adrian¹

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2018, Vol. 18, p715-722. 8p.

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THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE.

• Authors : Codină, Georgiana Gabriela¹; Zaharia, Dumitru²; Ropciuc, Sorina¹

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2018, Vol. 18, p669-676. 8p.

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AN APPROACH FOR MANAGING AND COMPARING DATA CONCERNING SOME MAIN FOOD PRODUCTS.

• Authors : Dimova, Delyana¹

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2018, Vol. 18, p55-62. 8p.

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RESEARCH OF THE CULTURE OF CONSUMPTION OF BAKERY PRODUCTS OF FUTURE SPECIALISTS OF THE AGRO-INDUSTRIAL COMPLEX OF THE RUSSIAN FEDERATION WITH THE PURPOSE OF FORMING DIRECTIONS OF EDUCATIONAL AND RESEARCH ACTIVITY.

• Authors : Belyavskaya, Irina¹; Bogatyreva, Tatyana¹; Uvarova, Anna¹

• Source: International Multidisciplinary Scientific Conference on Social Sciences & Arts SGEM. 2018, Vol. 5, p713-718. 6p.

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STUDY ON THE EFFECT OF ESSENTIAL OILS ON THE PRESERVATION OF NUTRIONALLY ENRICHED BAKERY PRODUCTS.

• Authors : Gabriela (Pop), Constantinescu Cristina¹; Monica, Dinu²; Amelia, Buculei¹

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM. 2017, Vol. 17 Issue 6-2, p1043-1050. 8p.

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