Zobrazeno 1 - 7
of 7
pro vyhledávání: '"OGNEAN, Claudia Felicia"'
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 22, Iss 1, Pp 51-55 (2018)
Gluten-free products are necessary for the people suffering from celiac disease or having a sensibility for products containing gluten. The aim of this study was to prepare and evaluate gluten free biscuits made from a mixture of flours (50% corn flo
Externí odkaz:
https://doaj.org/article/c3670847e6e14f6fb8b0f865b1bc7d95
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 18, Iss 2, Pp 85-91 (2014)
The present communication contains research and experimental investigations regarding the labelling process of dairy products in tight relation with the national and European legislative requirements. Two methods have been used during the marketing r
Externí odkaz:
https://doaj.org/article/62cec8c5c86c4e5ea0e3b297f2313f24
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 18, Iss 1, Pp 25-32 (2014)
Water activity of gingerbread is very important for keeping the product freshness and shelf life. Water activity is influenced by composition, water content and temperature. The water content of gingerbread could vary according with storage condition
Externí odkaz:
https://doaj.org/article/33a8f17d97414c60b8a351e00bddb65c
Publikováno v:
In Procedia Food Science 2011 1:308-314
Publikováno v:
Management of Sustainable Development; Jun2018, Vol. 10 Issue 1, p13-16, 4p
Autor:
Ognean, Claudia Felicia
Publikováno v:
Management of Sustainable Development; Jun2015, Vol. 7 Issue 1, p33-36, 4p
Publikováno v:
Acta Universitatis Cinbinesis, Series E : Food Technology; 2010, Vol. 14 Issue 2, p3-10, 8p, 2 Charts, 4 Graphs