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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