Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Csaba Balasz Kadar"'
Autor:
Vasile-Gheorghe Vişan, Maria Simona Chiş, Adriana Păucean, Vlad Mureșan, Andreea Pușcaș, Laura Stan, Dan Cristian Vodnar, Francisc Vasile Dulf, Dorin Țibulcă, Bogdan Alin Vlaic, Iulian Eugen Rusu, Csaba Balasz Kadar, Augustin Vlaic
Publikováno v:
Foods, Vol 10, Iss 9, p 2012 (2021)
Beef aging is one of the most common methods used for improving its qualities. The main goal of the present study was to analyse the influence of different cold pressed oils and aromatic herbs during marination process on the nutritional, textural, a
Externí odkaz:
https://doaj.org/article/5dd2fa1ed1c84732aab0fd0b46ba35f8
Autor:
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
Publikováno v:
Applied Sciences, Vol 10, Iss 20, p 7140 (2020)
Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was car
Externí odkaz:
https://doaj.org/article/427c4ef32b234aceaf27c17e9038e582
Autor:
Adriana Cristina Urcan, Csaba Balasz Kadar, Adriana Paucean, Sevastiţa Muste, Carmen Pop, Simona Maria Man, Maria Simona Chiş, Dan Cristian Vodnar, Bernadette-Emoke Teleky, Orsolya Borsai, Laura Stan
Publikováno v:
Applied Sciences, Vol 10, Iss 7140, p 7140 (2020)
Applied Sciences
Volume 10
Issue 20
Applied Sciences
Volume 10
Issue 20
Lactobacillus plantarum ATCC 8014 was used to ferment quinoa flour, in order to evaluate its influence on the nutritional and rheological characteristics of both the sourdough and muffins. The quantification of carbohydrates and organic acids was car