Potatoes – the source of improvement the quality of bread

dc.contributor.author	BOEŞTEAN, Olga
dc.contributor.author	GHENDOV-MOŞANU, Aliona
dc.contributor.author	ŢĂRNĂ, Ruslan
dc.date.accessioned	2019-11-11T17:35:27Z
dc.date.available	2019-11-11T17:35:27Z
dc.date.issued	2012
dc.identifier.citation	BOEŞTEAN, Olga, GHENDOV-MOŞANU, Aliona, ŢĂRNĂ, Ruslan. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, pp. 251-255. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6663
dc.description.abstract	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.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	bread	en_US
dc.subject	quality	en_US
dc.subject	yeld	en_US
dc.subject	rheology	en_US
dc.subject	celiac	en_US
dc.title	Potatoes – the source of improvement the quality of bread	en_US
dc.type	Article	en_US