The influence of growth agents on the quality of bakery products
OC Murariu, CD Petcu, OM Ghimpețeanu, AG Sandu - 2022 - repository.uaiasi.ro
Saccharomyces cerevisiae or bakery yeast is tha main leavening agent used in bakery
products obtaining, being the responsible for the CO2 generation thus ensuring the …
products obtaining, being the responsible for the CO2 generation thus ensuring the …
Study on the quality of toast bread assortments from a romanian profile unit and consumers´ safety
OM Ghimpețeanu, CD Petcu, D Tăpăloagă… - 2022 - 193.231.26.26
The consumption of bakery products has increased due to the diversity of assortments,
preparation technology and taste which determined the existence of a very large range of …
preparation technology and taste which determined the existence of a very large range of …
Research regarding the influence of the flour sort on the textural, physico-chemical and sensory parameters of sourdough bakery products
The structural, physico-chemical properties and sensory characteristics of sourdough bakery
products represent important quality indicators that may be modified adue to changes in the …
products represent important quality indicators that may be modified adue to changes in the …