DEGRADATION OF ZEARALENONE BY LACCASE ENZYME by IULIANA BANU, ANCA LUPU, IULIANA APRODU

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THE EFFECT OF TRANSGLUTAMINASE ON THE RHEOLOGICAL PROPERTIES OF YOGURT by Iuliana Aprodu, Gabriela Gurau, Aurelia Ionescu, Iuliana Banu

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RHEOLOGY OF CHICKPEA PROTEIN CONCENTRATE DISPERSIONS by Aurelia Ionescu, Iuliana Aprodu, Gabriela Gurau, Iuliana Banu

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PREDICTION OF WHITE FLOUR QUALITY OBTAINED BY INDUSTRIAL MILLING OF WHEAT by IULIANA APRODU, GEORGETA STOENESCU, VIOLETA IONESCU, IULIANA BANU

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QUALITY PARAMETERS OF FRUIT BEERS AVAILABLE ON ROMANIAN MARKET by LIVIA PATRAȘCU, IULIANA BANU, MARIANA BEJAN, IULIANA APRODU

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THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD by Iuliana Banu, Ina Vasilean (Simitaru), Vasilica Barbu, Catalin Iancu

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Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking by Anca Lupu, Iuliana Banu, Leontina Grigore-Gurgu, Ina Vasilean, Iuliana Aprodu

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