STUDY ON THE INFLUENCE OF PROPHYLACTIC TREATMENT WITH PRODUCTS FROM THE T+ TOXICITY GROUP UPON WHEAT QUALITY, DURING POST-HARVEST STORAGE
In this paper natural fibre composite panels were analysed, regarding their thermal performance. Four categories of vegetal fibres were assessed, namely bast fibres, seed fibres, leaf fibres, and fruit fibres. In total, 13 types of natural fibres were studied. In each category of fibres, the individ...
Saved in:
| Main Authors: | Cristina-Anca DANCIU, Anca TULBURE |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Bucharest
2019-01-01
|
| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.19_4/Art9.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF DOUGH MATURATION TIME AND OF THE AERATION FORMULA ON THE PRODUCT’S TEXTURAL CHARACTERISTICS
by: Anca TULBURE, et al.
Published: (2024-01-01) -
QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, CORELATIONS BETWEEN THE PRODUCT’S PHYSICAL AND CHEMICAL PROPERTIES AND THE RHEOLOGICAL CHARACTERISTICS OF DOUGHS
by: Anca TULBURE, et al.
Published: (2022-01-01) -
QUALITY MANAGEMENT OF THE WHEAT BLENDING, IN ORDER TO IMPROVE THE TECHNOLOGICAL PROPERTIES OF THE FLOURS OBTAINED IN THE MILLING PROCESS OF THE ROMANIAN WHEAT VARIETIES
by: Cristina-Anca DANCIU
Published: (2021-01-01) -
STUDY ON THE IMPORTANCE OF USING THE GRADING SYSTEM IN WHEAT BLEND QUALITY MANAGEMENT
by: Cristina-Anca DANCIU
Published: (2022-01-01) -
IMPROVING THE QUALITY OF THE PRODUCT “GINGERBREAD”, A STUDY ON THE INFLUENCE OF RYE FLOUR ON THE PRODUCT’S PHYSICOCHEMICAL PROPERTIES
by: Anca TULBURE
Published: (2021-01-01)