COMPARATIVE STUDY REGARDING THE EFFICIENCY OF SOME COMMERCIAL LACTIC STARTERS FROM THE ROMANIAN INGREDIENTS MARKET FOR BAKERY INDUSTRY

by MARIA S. CHIȘ, ALINA STURZA, ADRIANA PĂUCEAN, SIMONA MAN, VLAD MUREȘAN, ANAMARIA POP, SEVASTIŢA MUSTE
Published 2018-12-01

Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

by Simona MAN, Adriana PĂUCEAN, Sevastiţa MUSTE, Anamaria POP, Alina STURZA, Vlad MUREȘAN, Liana Claudia SALANȚĂ
Published 2017-11-01

Textural and sensorial characterization of a new oat based product

by Alina STURZA, Anduta Elena MURESAN, Emil RACOLTA, Sevastita MUSTE, Adriana PAUCEAN, Simona MAN, Vlad MURESAN
Published 2016-11-01

Effect of glucose oxidase addition on the textural characteristics of wheat-maize dough and bread

by Jean Didier KOUASSI-KOFFI, Alina STURZA, Adriana PĂUCEAN, Simona MAN, Andruța Elena MUREȘAN, Georgiana PETRUȚ, Vlad MUREȘAN, Sevastița MUSTE
Published 2018-10-01

Influence of Buckwheat and Buckwheat Sprouts Flours on the Nutritional and Textural Parameters of Wheat Buns

by Alina Sturza, Adriana Păucean, Maria Simona Chiș, Vlad Mureșan, Dan Cristian Vodnar, Simona Maria Man, Adriana Cristina Urcan, Iulian Eugen Rusu, Georgiana Fostoc, Sevastița Muste
Published 2020-11-01