id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-184	MIRONEASA, Silvia; CODINĂ, Georgiana Gabriela	EFFECT OF CITRUS FIBERS ADDITION ON WHEAT FLOUR DOUGH RHEOLOGICAL PROPERTIES	2016	6	.pdf	application/pdf	3373	203	54	Effect of citrus fiber addition on Amylograph properties Incorporation of citrus fiber at 0%, 2%, 4% and 6% levels showed differences on the dough pasting properties as measured by Amylograph. Effect of citrus fiber addition on Falling Number index value Effect of citrus fiber on the amylase activity and consequently on dough viscosity are illustrated in Figure 3.	cache/fens-184.pdf	txt/fens-184.txt