Search Results - "Atudorei, Olivia"

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

“…Germinated bean flour (GBF) was obtained and incorporated in different levels (5%, 10%, 15%, 20% and 25%) into dough and bread made from refined wheat flour…”
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The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality by Atudorei, Denisa, Atudorei, Olivia, Codină, Georgiana Gabriela

“…The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF…”
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