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Vol 4, No 2 (2005) - Articles
DIETRAY FIBER IN CURRENT NUTRITION APPLICANTIONS ON WAFERS
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Vol 5, No 2 (2006) - Articles
STUDIES UPON MALTASIC ACTIVITY OF THE BAKERY YEAST SACCHAROMYCES CEREVISIAE
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Vol 7, No 1 (2008) - Articles
THE EFFECT OF STARTER CULTURES ON THE QUALITY OF WHEAT DOUGH BREAD
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Vol 7, No 1 (2008) - Articles
THE EFFECT OF THE MALT FLOUR ON THE RHEOLOGICAL PROPERIES OF THE DOUGH AND THE 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