Search publications

Search EPS Library records by title, author, DOI, keyword, year, proceedings title and scientific area.

Advances in Biotechnology2025

DEVELOPMENT AND EVALUATION OF GLUTEN-FREE MUFFINS WITH IMPROVED NUTRITIONAL VALUE USING COMPOSITE FLOURS BASED ON RICE FLOUR, QUINOA FLOUR AND VEGETABLES PUREE

Corina Neagu, Sylvestre Dossa, Ersilia Alexa, Călin Jianu, Daniela Stoin · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green, and Space Technologies for a Sustainable Future, Vol25, Issue 6.1

View record

Advances in Biotechnology2021

CHEMICAL CHARACTERIZATION OF WHEAT-GERMINATED LEGUMES COMPOSITE FLOURS

Georgiana Gabriela Codină, Mădălina Ungureanu‐Iuga, Silviu Stroe, Silvia Mironeasa · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021 Nano Bio Green and Space Technologies for Sustainable Future

DOIlegumes germination wheat flour chemical characteristics minerals

View record

Ecology and Environmental Protection2018

QUALTY ASSURENCE ISSUES OF FEED FLOURS PRODUCES BY SLAUGTHERHOUSE BY-PRODUCTS PROCESSING FODDER QUALITY AND SAFETY

Anita Csiba · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th SGEM International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIslaughterhouse by-products processing raw materials for PET food Quality assurance

View record

Advances in Biotechnology2018

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

Cristina Constantinescu · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIalpha amylase xylanase wheat flour baking sample

View record

Advances in Biotechnology2018

RESEARCH ON THE INFLUENCE OF THE IMPROVERS ON THE WHEAT FLOURS RHEOLOGICAL PROPERTIES AND THE IMPACT ON THE QUALITY OF BAKERY PRODUCTS

DOIalpha amylase xylanase wheat flour baking sample

View record

Advances in Biotechnology2017

POTENTIAL OF BROCCOLI RESIDUES FOR PROCESSING

Dmitry Baurin, Victor Panfilov, Alexandra Tur, Tatiana Guseva, Irina Shakir · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 17th International Multidisciplinary Scientific GeoConference SGEM2017, Nano, Bio and Green - Technologies for a Sustainable Future

DOIbroccoli crop residues flours HPLC microbial protein Yarrowia lipolytica+1 keywords

View record