Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour von Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela

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The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality von Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela

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Impact of Germination on the Microstructural and Physicochemical Properties of Different Legume Types von Atudorei, Denisa, Stroe, Silviu-Gabriel, Codină, Georgiana Gabriela

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Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review von Atudorei, Denisa, Codină, Georgiana Gabriela

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Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form von Atudorei, Denisa, Mironeasa, Silvia, Codină, Georgiana Gabriela

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Effects of Germinated Lentil Flour on Dough Rheological Behavior and Bread Quality von Atudorei, Denisa, Mironeasa, Silvia, Codină, Georgiana Gabriela

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Possibilities to Use Germinated Lupine Flour as an Ingredient in Breadmaking to Improve the Final Product Quality von Atudorei, Denisa, Ropciuc, Sorina, Codină, Georgiana Gabriela

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Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil von Ungureanu-Iuga, Mădălina, Atudorei, Denisa, Codină, Georgiana Gabriela, Mironeasa, Silvia

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Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features von Atudorei, Denisa, Ungureanu-Iuga, Mădălina, Codină, Georgiana Gabriela, Mironeasa, Silvia

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Physical, physiological and minerals changes of different legumes types during the germination process von Atudorei, Denisa, Stroe, Silviu-Gabriel, Codină, Georgiana Gabriela

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QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD von Georgiana Gabriela CODINĂ, Denisa ATUDOREI, Ana CIMPOI, Silvia MIRONEASA, Elena TODOSI-SĂNDULEAC

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FUNCTIONAL WHITE BREAD WITH INCREASED PROTEIN VALUE BY ADDITION OF SPROUTED LEGUMES AND PROCESS FOR PREPARING THE SAME von OROIAN MIRCEA ADRIAN, UNGUREANU-IUGA MĂDĂLINA, MUŞU ANDREEA, MIRONEASA SILVIA, CODINĂ GEORGIANA GABRIELA, ATUDOREI DENISA

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FUNCTIONAL FLOUR MADE OF SPROUTED LEGUMES FOR BAKERY AND PROCESS FOR PREPARING THE SAME von OROIAN MIRCEA ADRIAN, UNGUREANU-IUGA MĂDĂLINA, MUŞU ANDREEA, MIRONEASA SILVIA, CODINĂ GEORGIANA GABRIELA, ATUDOREI DENISA

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WHITE BREAD NUTRITIONALLY ENRICHED BY ADDITION OF SPROUTED LEGUME FLOUR WITH HIGH ENZYMATIC ACTIVITY AND PROCESS FOR PREPARING THE SAME von OROIAN MIRCEA ADRIAN, UNGUREANU-IUGA MĂDĂLINA, MUŞU ANDREEA, MIRONEASA SILVIA, CODINĂ GEORGIANA GABRIELA, ATUDOREI DENISA

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