20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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Project title
20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

Code
20.80009.5107.09.

Project Coordinator
STURZA, Rodica

Start date
01-01-2020

Expected Completion
31-12-2023

Publications
(All)

Author

1 BULGARU, Viorica
1 CUȘMENCO, Tatiana

Subject

1 casein fractions
1 dairy gels
1 heat treatment of yogurt
1 rheological parameters
1 starter cultures of yogurt
1 textural parameters
1 yogurt

Date issued

1 2020

Type

1 Article
1 Article

Fulltext

1 With Fulltext

Refined By:
Author: MACARI, Artur

Author: BOTEZAT, Olga

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Issue Date Title Author(s)
1 2020 Rheological and textural properties of goat's milk and mixture of goat's and cow's milk fruit yogurt BULGARU, Viorica ; CUȘMENCO, Tatiana ; MACARI, Artur ; BOTEZAT, Olga

CRIS of TUM

20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară

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Fulltext

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