id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-263	DAMIAN, Cristina; OROIAN, Mircea-Adrian; LEAHU, Ana; CIOARBĂ, Iuliana	EFFECT OF ADDITION OF STARCH AND AGAR-AGAR ON RHEOLOGICAL BEHAVIOUR OF YOGURT	2017	6	.pdf	application/pdf	2628	142	57	In the case of yogurt samples obtained in the laboratory, the addition of starch and agar-agar increases the viscosity, proportional to the doses added. Viscosity, flow index, consistency index and regression coefficient for yogurt samples Sample Viscosity *	cache/fens-263.pdf	txt/fens-263.txt