id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-227	CODINĂ, Georgiana Gabriela; MARINEAC, Andreea Roxana; TODOSI-SĂNDULEAC, Elena	THE INFLUENCE OF LUPIN FLOUR ADDITION ON BREAD QUALITY	2017	11	.pdf	application/pdf	5315	295	59	For this purpose we studied the physical changes of bread, that occur by substituting wheat flour by lupin flour in proportions of 5%,10%, 15%, 20%. In bakery, they are used both as lupin protein concentrates and lupin flour to enhance the nutritional quality of the finished product	cache/fens-227.pdf	txt/fens-227.txt