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Iuliana Banu, Livia Patra?cu, Ina Vasilean, Loredana Dumitra?cu and Iuliana Aprodu
The impact of replacing the sunflower oil in a typical muffin formulation with different protein-based emulsions was investigated. Fundamental rheological measurements indicated significant differences between emulsions prepared with soy, lupin, and yeas...
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Iuliana Banu and Iuliana Aprodu
Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content of fl...
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Livia Apostol, Nastasia Belc, Liviu Gaceu, Oana Bianca Oprea and Mona Elena Popa
The information from this study may provide opportunities for industrial application of sorghum seed flour as a useful bakery ingredient and a suitable alternative source of functional compounds to whole wheat flour. The chemical composition of sorghum w...
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