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SM ISO690:2012 BOEŞTEAN, Olga, GHENDOV-MOŞANU, Aliona, ŢĂRNĂ, Ruslan. Potatoes – the source of improvement the quality of bread. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 251-255. ISBN 978-9975-87-428-1. |
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Modern Technologies in the Food Industry Vol.1, 2012 |
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Conferința "Modern Technologies in the Food Industry" 1, Chişinău, Moldova, 1-3 noiembrie 2012 | |||||
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Pag. 251-255 | |||||
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This study was elaborated to investigate the influence of potato and the food fibres from its composition on the bakery products, and the authors intending the development of a new technology for making bread with potato flour, to increase the duration of freshness and the efficiency of that product. |
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Cuvinte-cheie bread, Quality, yeld, rheology, celiac |
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