id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-64	KOBETS, Olena; DOTSENKO, Viktor; ARPUL, Oksana; DOVGUN, Iryna	WHEAT FIBRE IMPACT ON FLOUR QUALITY OF CONFECTIONERY PRODUCTS	2016	8	.pdf	application/pdf	3806	148	47	3. Results and discussion Using experimental and literature data, a comparative evaluation of the content of Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIV, Issue 4 – 2015 Olena KOBETS, Viktor DOTSENKO, Oksana ARPUL, Iryna DOVGUN, Wheat fibre impact on flour confectionery products quality, Food and Environment Safety, Volume XIV, Issue 4 – 2015, pag. 391 – 398 393 the nutrient and bioactive substances of wheat fibre, wheat bran and extra wheat flour is performed, which is presented in Table 1. A sufficient http://www.fia.usv.ro/fiajournal mailto:Elenka-021991@mail.ru Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefancel Mare University - Suceava Volume XIV, Issue 4 – 2015 Olena KOBETS, Viktor DOTSENKO, Oksana ARPUL, Iryna DOVGUN, Wheat fibre impact on flour confectionery products quality, Food and Environment Safety, Volume XIV, Issue 4 – 2015, pag. 391 – 398 392 amount of the soluble dietary fibres in the diet reduces the risk of atherosclerosis and coronary heart disease.	cache/fens-64.pdf	txt/fens-64.txt