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Fermentation of combined wheat and chickpeas dough flour: impact factors

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dc.contributor.author GUTIUM, Olga
dc.contributor.author CIUMAC, Jorj
dc.contributor.author SIMINIUC, Rodica
dc.contributor.author GROSU, Carolina
dc.contributor.author COVALIOV, Eugenia
dc.contributor.author POPOVICI, Violina
dc.date.accessioned 2022-04-14T10:04:36Z
dc.date.available 2022-04-14T10:04:36Z
dc.date.issued 2021
dc.identifier.citation GUTIUM, Olga, CIUMAC, Jorj, SIMINIUC, Rodica et al. The use of spring herbs in moldovan people's diet. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 49. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20125
dc.description Only Abstract en_US
dc.description.abstract The aim of this study was to investigate the impact of partial substitution of wheat flour with chickpea flour and to investigate the effect of composite wheat and chickpea flour (Cicer arietinum L.) on the baking process (especially on dough fermentation), also to investigate the dough technological and rheological properties and consumption indices of obtained products. en_US
dc.language.iso en en_US
dc.publisher Galati University Press 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 chickpea flour en_US
dc.subject wheat chickpea flour en_US
dc.subject cereal products en_US
dc.subject dough fermentation en_US
dc.title Fermentation of combined wheat and chickpeas dough flour: impact factors en_US
dc.type Article en_US


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