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Afisarea articolelor 1-3(3) pentru cuvîntul-cheie "bread"

Effect of egg yolk powder addition on rheological parameters of wheat flour dough and bread quality

Codina Georgiana Gabriela, Mironeasa Silvia, Mironeasa Costel
„Ștefan cel Mare” University, Suceava
Modern Technologies in the Food Industry
Volume I. 2012. Chișinău, Republica Moldova. ISBN 978-9975-87-428-1.
Disponibil online 29 September, 2020. Descarcări-0. Vizualizări-130
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Study the influence of dry gluten upon the quality of barley flour bread

Chochkov Rosen, Karadzhov Grozdan
Modern Technologies in the Food Industry
Volume I. 2012. Chișinău, Republica Moldova. ISBN 978-9975-87-428-1.
Disponibil online 29 September, 2020. Descarcări-0. Vizualizări-102
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Potatoes – the source of improvement the quality of bread

Boeştean Olga, Ghendov-Moşanu Aliona, Ţărnă Ruslan
Technical University of Moldova
Modern Technologies in the Food Industry
Volume I. 2012. Chișinău, Republica Moldova. ISBN 978-9975-87-428-1.
Disponibil online 29 September, 2020. Descarcări-1. Vizualizări-159
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