id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-366	CIOARBĂ, Iuliana; BATARIUC, Ana	WAYS OF OPTIMIZING THE NUTRITIONAL VALUE OF DIETETIC PASTRY PRODUCTS	2017	8	.pdf	application/pdf	3910	155	50	The acidity’s variation for the dietetic pastry products First of all we noticed an increase of acidity (over 3 degrees of acidity established for pastry products) in the case of the samples prepared with carrot juice. Presented in an attractive way from the sensory point of view they influence the human’s diet behavior as they select products from the first shelf according to their appealing nature without thinking of their nutritive qualities.	cache/fens-366.pdf	txt/fens-366.txt