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VOICA, Daniela V.

• Vol 10, No 4 (2011) - Articles
  INFLUENCE OF WHEAT FLOUR DOUGH HYDRATION LEVELS ON GAS PRODUCTION DURING DOUGH FERMENTATION AND BREAD QUALITY
  Abstract  PDF

Food and Environment Safety by Stefan cel Mare University of Suceava is licensed under a Creative Commons Attribution 4.0 International License.

Online ISSN: 2559 - 6381

Print ISSN: 2068 - 6609