id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-197	CODINĂ, Georgiana Gabriela; MIRONEASA, Silvia	APPLICATION OF D-OPTIMAL MIXTURE DESIGN TO OPTIMIZE THE WHEAT-PUMPKIN COMPOSITE FLOUR FOR BREAD PRODUCTION	2017	11	.pdf	application/pdf	5928	252	51	Fitting for the best model The best model for predicting physical parameters of composite flour bread is the regression model that has a low standard deviation, a low predicted sum of squares, and high R-squared [42]. The increased level of PSF addition in bread composite flour up of 5% leaded to a decrease of bread porosity.	cache/fens-197.pdf	txt/fens-197.txt