Showing 1 - 5 results of 5 for search 'Cristina-Anca DANCIU', query time: 0.01s Refine Results
  1. 1
    QUALITY MANAGEMENT OF THE WHEAT BLENDING, IN ORDER TO IMPROVE THE TECHNOLOGICAL PROPERTIES OF THE FLOURS OBTAINED IN THE MILLING PROCESS OF THE ROMANIAN WHEAT VARIETIES

    QUALITY MANAGEMENT OF THE WHEAT BLENDING, IN ORDER TO IMPROVE THE TECHNOLOGICAL PROPERTIES OF THE FLOURS OBTAINED IN THE MILLING PROCESS OF THE ROMANIAN WHEAT VARIETIES by Cristina-Anca DANCIU

    Published 2021-01-01
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  2. 2
    STUDY ON THE IMPORTANCE OF USING THE GRADING SYSTEM IN WHEAT BLEND QUALITY MANAGEMENT

    STUDY ON THE IMPORTANCE OF USING THE GRADING SYSTEM IN WHEAT BLEND QUALITY MANAGEMENT by Cristina-Anca DANCIU

    Published 2022-01-01
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  3. 3
    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

    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

    Published 2024-01-01
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  4. 4
    QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, CORELATIONS BETWEEN THE PRODUCT’S PHYSICAL AND CHEMICAL PROPERTIES AND THE RHEOLOGICAL CHARACTERISTICS OF DOUGHS

    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

    Published 2022-01-01
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  5. 5
    STUDY ON THE INFLUENCE OF PROPHYLACTIC TREATMENT WITH PRODUCTS FROM THE T+ TOXICITY GROUP UPON WHEAT QUALITY, DURING POST-HARVEST STORAGE

    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

    Published 2019-01-01
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