id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-432	DINU, Monica; CONSTANTINESCU (POP), Gabriela	DIETARY FIBRES ROLE IN MANUGACTURING BREAD WITH LOW CONTENT OF GLUCIDES	2017	5	.pdf	application/pdf	2138	102	60	The aim of this paper is to prove that adding soluble fibers in bread products it is possible to obtain functional food with glucides low content, with good sensorial characteristics, fated consumers with different diseases. The frame recipes which are used in order to obtain bread products with fibers added are shown in table1.	cache/fens-432.pdf	txt/fens-432.txt