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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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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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OPTIMISATION OF BREAD BAKING PROCESS FOR TUNNEL-OVEN TYPES.

• Authors : MUSCALU, Gheorghe¹ ; VOICU, Gheorghe¹; ȘTEFAN, Mădălina Elena¹

• Source: International Conference on Thermal Equipment, Renewable Energy & Rural Development. 2016, p327-332. 6p.

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POTENTIAL RYE BREAD CONSUMERS.

• Authors : Eglite, Aija¹ ; Freytag-Leyer, Barbara²

• Source: Engineering for Rural Development - International Scientific Conference. 2015, Vol. 14, p694-698. 5p.

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ANTIOXIDANT, NUTRITIONAL AND SENSORY CHARACTERISTICS OF TWO INNOVATIVE TYPES OF GLUTEN-FREE BREAD.

• Authors : Dumbravă, Delia-Gabriela; Cristian-Alin, Costescu; Raba, Diana-Nicoleta

Subjects: BUCKWHEAT; BREAD; FLOUR

• Source: Proceedings of the International Multidisciplinary Scientific GeoConference SGEM; 2022, Vol. 22, p65-72, 8p

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NUTRITIONAL EFFICIENCY ANALYSIS OF BAKERY PRODUCTS WITH SPECIAL FUNCTIONALITY.

• Authors : Mihaela, Constandache¹; Elena, Condrea²; Anca - Cristina, Stanciu¹

• Source: International Multidisciplinary Scientific Conference on Social Sciences & Arts SGEM. 2014, p565-572. 8p.

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