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The use of lentils in the cookies production

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dc.contributor.author BOESTEAN, Olga
dc.contributor.author BULGARU, Viorica
dc.contributor.author GHENDOV-MOȘANU, Aliona
dc.contributor.author NETREBA, Natalia
dc.contributor.author STURZA, Rodica
dc.date.accessioned 2024-05-22T07:19:23Z
dc.date.available 2024-05-22T07:19:23Z
dc.date.issued 2023
dc.identifier.citation BOESTEAN, Olga et al. The use of lentils in the cookies production. In: The Biotechnologies, Present and Perspectives: intern. conf., 15 Dec. 2023, Suceava, Romania, 9 ed.: abstracts, Suceava, 2023, p. 6. ISSN 2068–0819. en_US
dc.identifier.issn 2068–0819
dc.identifier.uri http://repository.utm.md/handle/5014/27172
dc.description.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. en_US
dc.language.iso en en_US
dc.publisher Ştefan cel Mare University, Suceava en_US
dc.relation.ispartofseries The International Conference "Biotechnologies, Present and Perspectives";15 December 2023, Suceava, Romania
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 lentil flour en_US
dc.title The use of lentils in the cookies production en_US
dc.type Article en_US


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