Rheological Characterization of the Dough with Added Dietary Fiber by Rheometer: A Review

by Alina CULEȚU, Gabriela MOHAN, Denisa Eglantina DUȚĂ
Published 2020-05-01

Quantification of Anethole in Fennel and Anise Essential Oils using Gas Chromatography and 1H-NMR-Spectroscopy

by Denisa Eglantina DUȚĂ, Alina CULEȚU, Mioara NEGOIȚĂ, Valentin Ionescu
Published 2019-11-01

Nutritional and Functional Properties of Gluten-Free Flours

by Alina Culetu, Iulia Elena Susman, Denisa Eglantina Duta, Nastasia Belc
Published 2021-07-01

Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

by Nastasia Belc, Denisa Eglantina Duta, Alina Culetu, Gabriela Daniela Stamatie
Published 2021-01-01

Formulation of Gluten-Free Cookies with Enhanced Quality and Nutritional Value

by Iulia Elena SUSMAN, Marina SCHIMBATOR, Alina CULEȚU, Mona Elena POPA
Published 2021-05-01

The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology

by Gabriela Daniela STAMATIE, Denisa Eglantina DUȚĂ, Alina Culețu, Iulia Elena SUSMAN, Marina SCHIMBATOR, Florentina ISRAEL-ROMING
Published 2021-05-01