Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn Cover

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Comparative Analyses for Gluten-Free Biscuits from Mixture Oat and Corn

Acta Universitatis Cibiniensis. Series E: Food Technology

Volume 22 (2018): Issue 1 (August 2018)

By: Cosmina-Mădălina Cherățoiu, Mihai Ognean, Claudia Felicia Ognean and Ioan Danciu

Open Access

|Aug 2018

Authors

Cosmina-Mădălina Cherățoiu

prof_cosminaoltean@yahoo.com

Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Sibiu, Romania

Mihai Ognean

Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Sibiu, Romania

Claudia Felicia Ognean

Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Sibiu, Romania

Ioan Danciu

Lucian Blaga University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Sibiu, Romania

DOI: https://doi.org/10.2478/aucft-2018-0006 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

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Language: English

Page range: 51 - 55

Published on: Aug 29, 2018

Published by: Lucian Blaga University of Sibiu

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

Keywords:

Related subjects:

Industrial chemistry,

Industrial chemistry, other,

Food science and technology

© 2018 Cosmina-Mădălina Cherățoiu, Mihai Ognean, Claudia Felicia Ognean, Ioan Danciu, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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