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Vol 12, No 4 (2013) - Articles
STUDY OF THE MECHANISM OF THE RETARDING EFFECT ON BREAD STALING BY USING NATURAL GUMS
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Vol 15, No 4 (2016) - Articles
RESEARCH ON TECHNOLOGICAL PROPERTIES OF POTATO CELLULOSE FOR BREAD PRODUCTION
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Vol 16, No 2 (2017) - Articles
EFFECT OF PLANT PROTEIN ISOLATES ON THE STRUCTURAL – MECHANICAL PROPERTIES OF WHEAT DOUGH
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Vol 16, No 3 (2017) - Articles
WATER BOND FORMS IN THE DOUGH AND SORBTION PROPERTIES OF GLUTEN-FREE MACARONI PRODUCTS MADE FROM CORN FLOUR
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Vol 17, No 4 (2018) - Articles
EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH
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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