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Technological aspects in the process of manufacture of bakery products with the addition of wheat bran

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dc.contributor.author BANTEA–ZAGAREANU, V.
dc.date.accessioned 2019-11-14T11:31:31Z
dc.date.available 2019-11-14T11:31:31Z
dc.date.issued 2014
dc.identifier.citation BANTEA–ZAGAREANU, V. Technological aspects in the process of manufacture of bakery products with the addition of wheat bran. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 136-141. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6833
dc.description.abstract 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. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova 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 wheat flour en_US
dc.subject dietary fibre en_US
dc.subject wheat bran en_US
dc.title Technological aspects in the process of manufacture of bakery products with the addition of wheat bran en_US
dc.type Article en_US


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