id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-492	CODINĂ, Georgiana Gabriela; ATUDOREI, Denisa; CIMPOI, Ana; MIRONEASA, Silvia; TODOSI-SĂNDULEAC, Elena	QUALITY EVALUATION OF WHEAT-PUMPKIN-GOLDEN FLAXSEED COMPOSITE BREAD	2017	10	.pdf	application/pdf	4447	197	56	In the simple mixture experiment, the response (in our case loaf volume, porosity, elasticity) depends on the relative proportions of the components (the proportion/level for the three independent variables used in this study: X1 - wheat flour, X2- pumpkin seed flour flour and X3- golden flaxseed flour). CONFORTI F.D., DAVIS S.F., The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread, International Journal of Food Science Technology, 41, 95–101, (2006).	cache/fens-492.pdf	txt/fens-492.txt