id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-117	CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia	IMPROVEMENT OF WHEAT FLOUR DOUGH RHEOLOGY BY ΑLPHA -AMYLASE AND PROTEASE COMBINATION	2016	8	.pdf	application/pdf	3690	180	50	[13] showing that protease addition in wheat flour dough decrease Alveograph deformation energy. Abstract: The objective of this study was to determine the optimum combination of α-amylase and protease on Alveograph wheat flour dough rheological properties.	cache/fens-117.pdf	txt/fens-117.txt