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

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