1.Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

作　　者：Georgiana Gabriela Codină ;Ana Maria Istrate ;Ioan Gontariu 等

出　　处：Foods. 2019 ;8(8):1-15.doi:10.3390/foods8080333

出版社：MDPI Publishing

文章 ID：236985501

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2.Optimization of bread quality from 650 wheat flour type with native inulin by response surface methodology

作　　者：Camelia ARGHIRE ;Silvia MIRONEASA ;Georgiana Gabriela CODINĂ

出　　处：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology. 2016 ;40(1):32-42.

出版社：Galati University Press

文章 ID：200744976

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3.Consumer Preferences and Sensory Profile Related to the Physico-Chemical Properties and Texture of Different Maize Tortillas Types

作　　者：Mădălina Iuga ;Víctor D. Ávila Akerberg ;Tanya M. González Martínez 等

出　　处：Foods. 2019 ;8(11):533-549.doi:10.3390/foods8110533

出版社：MDPI Publishing

文章 ID：257044728

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4.Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

作　　者：Silvia Mironeasa ;Georgiana Gabriela Codină

出　　处：Foods. 2019 ;8(12):626-640.doi:10.3390/foods8120626

出版社：MDPI Publishing

文章 ID：257044790

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5.Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties

作　　者：Mădălina Iuga ;Olga Boestean ;Aliona Ghendov-Mosanu 等

出　　处：Foods. 2020 ;9(6):828-853.doi:10.3390/foods9060828

出版社：MDPI Publishing

文章 ID：257045504

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6.Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features

作　　者：Ionica Coțovanu ;Silvia Mironeasa

出　　处：Foods. 2021 ;10(7):1539.doi:10.3390/foods10071539

出版社：MDPI Publishing

文章 ID：263568609

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	Georgiana Gabriela Codină	2篇
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	Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology	1篇

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