Publication:
Chemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery

Simple item page
dc.contributor.authorApostol, Livia
dc.contributor.authorBelc, Nastasia
dc.contributor.authorGaceu, Liviu
dc.contributor.authorVladut, Valentin
dc.contributor.authorOprea, Oana Bianca
dc.date.accessioned2025-09-28T18:09:28Z
dc.date.issued2019-07-15
dc.description.abstract
dc.identifier.doi10.37358/rc.19.6.7273
dc.identifier.issn0034-7752
dc.identifier.issn2668-8212
dc.identifier.urihttps://repository.unitbv.ro/handle/123456789/2664
dc.publisherRevista de Chimie SRL
dc.relation.ispartofRevista de Chimie
dc.titleChemical Composition and Rheological Parametrs of Helianthus Tuberosus Flour Used as a Sources of Bioactive Compounds in Bakery
dc.typeArticle
dspace.entity.typePublication
oaire.citation.issue6
oaire.citation.volume70

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
33 APOSTOL 6 19.pdf
Size:
1.93 MB
Format:
Adobe Portable Document Format
Download

License bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.35 KB
Format:
Item-specific license agreed to upon submission
Description:
Download

Collections

Departamentul de Ingineria şi Managementul Alimentaţiei şi Turismului