QUALITY IMPROVEMENT FOR THE PRODUCT “GINGERBREAD”, IDENTIFICATION OF THE OPTIMUM NUMBER OF TEXTURE MEASUREMENTS AND COMPRESSION INTENSITY IN LABORATORY ANALYSIS by Anca TULBURE

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IMPROVING THE QUALITY OF THE PRODUCT “GINGERBREAD”, A STUDY ON THE INFLUENCE OF RYE FLOUR ON THE PRODUCT’S PHYSICOCHEMICAL PROPERTIES by Anca TULBURE

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QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF RYE FLOUR ON THE PRODUCT’S TEXTURAL CHARACTERISTICS by Anca TULBURE

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QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF DOUGH MATURATION TIME AND OF THE AERATION FORMULA ON THE PRODUCT’S TEXTURAL CHARACTERISTICS by Anca TULBURE, Cristina-Anca DANCIU

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QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, CORELATIONS BETWEEN THE PRODUCT’S PHYSICAL AND CHEMICAL PROPERTIES AND THE RHEOLOGICAL CHARACTERISTICS OF DOUGHS by Anca TULBURE, Cristina-Anca DANCIU

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STUDY ON THE INFLUENCE OF PROPHYLACTIC TREATMENT WITH PRODUCTS FROM THE T+ TOXICITY GROUP UPON WHEAT QUALITY, DURING POST-HARVEST STORAGE by Cristina-Anca DANCIU, Anca TULBURE

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A STUDY OF ROMANIAN CONSUMERS' FOOD PURCHASING, CONSUMPTION BEHAVIOR, AND MOTIVATION TO AVOID AND REDUCE FOOD WASTE by Mirela STANCIU, Cristina DANCIU, Iuliana ANTONIE, Camelia SAVA, Anca TULBURE, Agatha POPESCU

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