অনুসন্ধান ফলাফলগুলি - Simona Maria Man

WHEAT GERM BREAD QUALITY AND DOUGH RHEOLOGY AS INFLUENCED BY ADDED ENZYMES AND ASCORBIC ACID অনুযায়ী Adriana PAUCEAN, Simona Maria MAN, Sonia Ancuţa SOCACI

সম্পূর্ণ পাঠ পাওয়ার জন্য

Alfalfa Sprouts and Seeds Valorization in Enriched Sourdough Bread অনুযায়ী Delia-Elena PĂUȘAN, Adriana PĂUCEAN, Simona Maria MAN, Maria Simona CHIȘ, Carmen-Rodica POP, Anamaria POP, Floricuța RANGA

সম্পূর্ণ পাঠ পাওয়ার জন্য

Bioprocessing of Grape Pomace for Value Added Ingredients with Utilization in Baked Products অনুযায়ী Alexandru Zmuncilă, Carmen Rodica Pop, Anca Corina Fărcaş, Simona Maria Man, Maria Simona Chiș, Alexandra Lițoiu, Adriana Păucean

সম্পূর্ণ পাঠ পাওয়ার জন্য

Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour অনুযায়ী Simona Maria Man, Laura Stan, Adriana Păucean, Maria Simona Chiş, Vlad Mureşan, Sonia Ancuţa Socaci, Anamaria Pop, Sevastiţa Muste

সম্পূর্ণ পাঠ পাওয়ার জন্য

<i>Leuconostoc citreum</i>: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods অনুযায়ী Maria-Florina Roșca, Adriana Păucean, Simona Maria Man, Maria Simona Chiș, Carmen R. Pop, Anamaria Pop, Anca C. Fărcaș

সম্পূর্ণ পাঠ পাওয়ার জন্য

Influence of Fenugreek Flour (Trigonella foenum-graecum L.) Addition on the Technofunctional Properties of Dark Wheat Flour অনুযায়ী Simona Maria Man, Adriana Păucean, Ioana Daniela Călian, Vlad Mureșan, Maria Simona Chiș, Anamaria Pop, Andruța Elena Mureșan, Monica Bota, Sevastița Muste

সম্পূর্ণ পাঠ পাওয়ার জন্য

Effect of Rice Flour Fermentation with <i>Lactobacillus spicheri</i> DSM 15429 on the Nutritional Features of Gluten-Free Muffins অনুযায়ী Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Victorița Bonta, Anamaria Pop, Laura Stan, Bianca Vasilica Beldean (Tătar), Carmen Rodica Pop, Vlad Mureşan, Sevastiţa Muste

সম্পূর্ণ পাঠ পাওয়ার জন্য

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

সম্পূর্ণ পাঠ পাওয়ার জন্য

Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product অনুযায়ী Anamaria Pop, Adriana Păucean, Sonia Ancuța Socaci, Ersilia Alexa, Simona Maria Man, Vlad Mureșan, Maria Simona Chiş, Liana Salanță, Iuliana Popescu, Adina Berbecea, Sevastiţa Muste

সম্পূর্ণ পাঠ পাওয়ার জন্য

Fruit Pomace from Brandy Production: Nutritional Profile and Potential for Circular Food Innovation অনুযায়ী Gina-Maria Cucuiet, Maria Simona Chiș, Gheorghe-Adrian Martău, Dan Cristian Vodnar, Anamaria Iulia Török, Bogdan Simion Angyus, Simona Maria Man, Anca Corina Fărcaș, Adriana Păucean

সম্পূর্ণ পাঠ পাওয়ার জন্য

Quinoa Sourdough Fermented with <i>Lactobacillus plantarum</i> ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds অনুযায়ী Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Dan Cristian Vodnar, Bernadette-Emoke Teleky, Carmen Rodica Pop, Laura Stan, Orsolya Borsai, Csaba Balasz Kadar, Adriana Cristina Urcan, Sevastiţa Muste

সম্পূর্ণ পাঠ পাওয়ার জন্য

Impact of Alfalfa Sprouts (Medicago sativa L.) on the Quality of Composite Sourdough Fermented With Lactiplantibacillus plantarum ATCC 8014 and Saccharomyces cerevisiae অনুযায়ী Delia-Elena Păuşan, Adriana Păucean, Simona Maria Man, Maria Simona Chiş, Carmen-Rodica Pop, Anamaria Pop, Floricuța Ranga, Andreea Puşcaş, Ersilia Alexa, Adina Berbecea, Anca-Corina Fărcaş, Vlad Mureşan

সম্পূর্ণ পাঠ পাওয়ার জন্য

Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of <i>Lactiplantibacillus plantarum</i> ATCC 8014 অনুযায়ী Larisa Rebeca Șerban, Adriana Păucean, Maria Simona Chiș, Carmen Rodica Pop, Simona Maria Man, Andreea Pușcaș, Floricuța Ranga, Sonia Ancuța Socaci, Ersilia Alexa, Adina Berbecea, Cristina Anamaria Semeniuc, Vlad Mureșan

সম্পূর্ণ পাঠ পাওয়ার জন্য

Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time অনুযায়ী Adriana Păucean, Larisa-Rebeca Șerban, Maria Simona Chiș, Vlad Mureșan, Andreea Pușcaș, Simona Maria Man, Carmen Rodica Pop, Sonia Ancuța Socaci, Marta Igual, Floricuța Ranga, Ersilia Alexa, Adina Berbecea, Anamaria Pop

সম্পূর্ণ পাঠ পাওয়ার জন্য

Natural Product-Oriented Reformulation of Muffins: Sourdough Fermentation with <i>Leuconostoc citreum</i> DSM 5577 for Sugar Reduction অনুযায়ী Maria-Florina Roșca, Adriana Păucean, Carmen Rodica Pop, Simona Maria Man, Maria Simona Chiș, Orsolya Negrușier, Andreea Pușcaș, Laura Stan, Florica Ranga, Anca Corina Fărcaș, Oana Maria Biro, Claudiu Lung, Vlad Mureșan

সম্পূর্ণ পাঠ পাওয়ার জন্য

Hemp (<i>Cannabis sativa</i> L.) Flour-Based Wheat Bread as Fortified Bakery Product অনুযায়ী Iulian Eugen Rusu, Romina Alina Marc (Vlaic), Crina Carmen Mureşan, Andruţa Elena Mureşan, Vlad Mureşan, Carmen Rodica Pop, Maria Simona Chiş, Simona Maria Man, Miuţa Rafila Filip, Bogdan-Mihai Onica, Ersilia Alexa, Vasile-Gheorghe Vişan, Sevastiţa Muste

সম্পূর্ণ পাঠ পাওয়ার জন্য