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OROIAN, Mircea-Adrian

• Vol 11, No 1 (2012) - Articles
  EFFECT OF ADDITION OF STARCH AND AGAR-AGAR ON RHEOLOGICAL BEHAVIOUR OF YOGURT
  Abstract  PDF
• Vol 11, No 2 (2012) - Articles
  EFFECT OF ADDITION OF CARRAGEENAN ON RHEOLOGICAL BEHAVIOUR OF YOGURT
  Abstract  PDF
• Vol 10, No 4 (2011) - Articles
  VISCOELASTICAL BEHAVIOUR OF SOME FOOD MATERIALS FROM THE SPANISH MARKET
  Abstract  PDF
• Vol 10, No 4 (2011) - Articles
  EFFECT OF ADDITION OF CORN FLAKES ON RHEOLOGICAL BEHAVIOR OF SOME YOGURT
  Abstract  PDF
• Vol 10, No 2 (2011) - Articles
  RHEOLOGICAL, TEXTURAL, COLOR AND PHYSICO-CHEMICAL PROPERTIES OF SOME YOGURT PRODUCTS FROM THE SPANISH MARKET
  Abstract  PDF
• Vol 9, No 1 (2010) - Articles
  EFFECT OF POTATO STARCH AND AGAR ON THE RHEOLOGICAL BEHAVIOUR OF TOMATO KETCHUP
  Abstract  PDF
• Vol 9, No 2 (2010) - Articles
  INFLUENCE OF TOTAL SOLUBLE CONTENT, STARTER CULTURE AND TIME PERIOD ON RHEOLOGICAL BEHAVIOUR OF CULTURED BUTTERMILK
  Abstract  PDF

Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.

Online ISSN: 2559 - 6381

Print ISSN: 2068 - 6609