Adriana Istudor

BREAD DOUGH KNEADING PROCESS OPTIMIZATION IN INDUSTRIAL ENVIRONMENT, USING A DEVICE FOR DOUGH CONSISTENCY CONTROL

G. Voicu, G. Muscalu, Adriana Istudor, 2017 .

Evaluation of carbon dioxide released by bread dough during proving stage

G. Voicu, P. Tudor, G. Muscalu, 2020, E3S Web of Conferences.

EVALUATION OF WHEAT DOUGH FERMENTATION PROCESS USING A REACTOR AND MATHEMATICAL MODELLING

Adriana Istudor, 2018, 18th SGEM International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio, Green and Space: Technologies for Sustainable Future.