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Olesea Saitan
Observed name:
Şaitan, O.
Institution:
Technical University of Moldova
Observed institution:
Technical University of Moldova
ORCID:
0000-0001-8814-1825
Observed ORCID:
0000-0001-8814-1825
OpenAlex ID:
A5115551143
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars
2024
·
Aliona Ghendov-Mosanu
, Sorina Ropciuc
, et al.
·
Foods
·
11
PDF
Characterization of Dough Rheological Properties and Bread Quality from Different Triticale Varieties and Fermented Dark Brewers’ Spent Grain
2026
·
Aliona Ghendov-Mosanu
, Iurie Rumeus
, et al.
·
Applied Sciences
·
1
Integration of Spent Grain Into Food Products
2024
·
Svetlana Erşova
, Olesea Saitan
, et al.
·
Journal of Engineering Science
·
1
PDF
Light brewer’s spent grain as a functional ingredient in sourdough triticale bread production
2026
·
Iurie Rumeus
, Sorina Ropciuc
, et al.
·
Ukrainian Food Journal
PDF
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Works count:
11
Citation count:
14
H-index:
1
I10-index:
1
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