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 BOISTEAN, Alina
1 CAPCANARI, Tatiana
1 CHIRSANOVA, Aurica
1 ŢIŢEI, Victor

Subject

1 adsorption and desorption isotherms
1 Jerusalem artichoke
1 Jerusalem artichoke flour
1 preservation
1 water content

Date issued

1 2022

Type

1 Article
1 Article

Fulltext

1 With Fulltext

Refined By:
Author: BOAGHI (COVALIOV), Eugenia

Author: ZACUȚELU, Marcel

Results 1-1 of 1 (Search time: 0.0 seconds).

Issue Date Title Author(s)
1 2022 Sorption characteristics of wheat and jerusalem artichoke (Helianthus Tuberosus) flour mixes CHIRSANOVA, Aurica ; ŢIŢEI, Victor ; BOISTEAN, Alina ; BOAGHI (COVALIOV), Eugenia ; CAPCANARI, Tatiana ; ZACUȚELU, Marcel

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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