000			01132nam a2200133Ia 4500
008			220620s9999||||xx |||||||||||||| ||und||
020			_a9783040000000
245		0	_aEffects of Plants’ Ingredients on Dough and Final Product
546			_aEnglish[eng]
650			_aquinoa||millet||sorghum||rice||gluten-free bread||rapeseed press cake||fats||biscuits||antioxidant capacity||sensory analysis||consumer acceptance||response surface methodology||buckwheat flour||dough rheology||particle size||optimization||wheat flour||salt reduction||legislative recommendations||bread making||salt replacement||bread quality||pomace||peel||rheology||bread properties||roasted flaxseed flour||GC/MS||aroma||antioxidant activity||sensory evaluation||fiber||macro and microelements||grape peels||heat-moisture treatment||pasta||functional ingredients||wholegrain flour||wholemeal flour||milling technology||granulation||starch damage||germination||lentil||soybean||microstructure||ascorbic acid||bread||dough||farinograph||rosehip powder||n/a
700			_aMironeasa, Silvia
856			_uhttps://mdpi.com/books/pdfview/book/5397
942			_cEB
999			_c25589 _d25589