id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-1026	PROCOPEȚ, Ovidiu; OROIAN, Mircea	RESEARCH REGARDING CHOCOLATE BAR ENRICHED DEVELOPMENT WITH SOUS-VIDE TREATED AMARANTH SEEDS	2024	11	.pdf	application/pdf	5523	273	54	Another focus of this study was to examine the effect of adding sous-vide treated amaranth seeds to dark chocolate in terms of nutritional and sensory properties. The combination of amaranth seeds with dark chocolate represents a new direction in the creation of functional foods with significantly improved sensory http://www.fia.usv.ro/fiajournal mailto:m.oroian@fia.usv.ro Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XXIII, Issue 2 – 2024 Ovidiu PROCOPEȚ, Mircea OROIAN, Research regarding chocolate bar enriched development with sous-vide treated amaranth seeds, Food and Environment Safety, Volume XXIII, Issue 2 – 2024, pag.	cache/fens-1026.pdf	txt/fens-1026.txt