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| Ultima descărcare din IBN: 2024-03-27 16:11 |
 SM ISO690:2012BANTEA-ZAGAREANU, Valentina. Technological aspects in the process of manufacture of bakery products with the addition of wheat bran. In: Modern Technologies in the Food Industry, Ed. 2, 16-18 octombrie 2014, Chişinău. Chisinau, Republic of Moldova: Tehnica-Info, 2014, pp. 136-141. |
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| Modern Technologies in the Food Industry 2014 | ||||||
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Conferința "Modern Technologies in the Food Industry" 2, Chişinău, Moldova, 16-18 octombrie 2014 | ||||||
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| Pag. 136-141 | ||||||
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In this work were studied qualitative indices of the raw material in the baking industry and the influence of addition dietary fiber (wheat bran) on the physical–chemical indices of doughs made from wheat flours. |
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| Cuvinte-cheie wheat flour, dietary fibre, wheat bran |
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