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

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

BANTEA–ZAGAREANU, V.
URI: http://repository.utm.md/handle/5014/6833
Date: 2014

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.

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