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The use of lentils in the cookies production

The use of lentils in the cookies production

BOESTEAN, Olga; BULGARU, Viorica; GHENDOV-MOȘANU, Aliona; NETREBA, Natalia; STURZA, Rodica
URI: http://repository.utm.md/handle/5014/27172
Date: 2023

Abstract:

In this paper, results are presented regarding the substitution of wheat flour with lentil flour in concentrations of 1, 5, 10 and 15%, in the cookies recipe.

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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