id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-537	POP, Flavia; VOȘGAN, Zorica; MIHALESCU, Lucia	SUPPLEMENTATION OF WHEAT FLOUR WITH SOY FLOUR, SENSORY AND PHYSICO-CHEMICAL EVALUATION OF FORTIFIED BISCUITS	2017	6	.pdf	application/pdf	3112	150	55	Wheat flour has been replaced at different levels with soy flour that were 30% (R4), 20% (R3), 10% (R2) and without soy flour, control (R1). Abstract: The research was conducted in order to evaluate the physico-chemical and quality characteristics of biscuits fortified with soy flour that could be used as a protein supplemented food.	cache/fens-537.pdf	txt/fens-537.txt