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    Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate

    Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate by Georgiana G. Codină, Sorina Ropciuc, Andreea Voinea, Adriana Dabija

    Published 2019-06-01
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  2. 2
    INFLUENCE OF HEMP FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY

    INFLUENCE OF HEMP FLOUR ON DOUGH RHEOLOGY AND BREAD QUALITY by ANA M. ISTRATE, ADRIANA DABIJA, GEORGIANA G. CODINĂ, LĂCRĂMIOARA RUSU

    Published 2021-12-01
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