id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-717	ZIMBRU, Raluca - Olimpia; PĂDUREŢ, Sergiu; AMARIEI, Sonia	AERATED CONFECTIONERY: PHYSICO-CHEMICAL AND TEXTURAL EVALUATION	2020	9	.pdf	application/pdf	3638	194	56	The dry matter content of aerated confectionery samples varied considerably from 52.38 % to 57.72 %, A4 sample had the highest content and according to Nardozza, 2011 [16] in the case of some food products the dry matter content influences texture properties. [18]. 200 fi FF relaxationt F R     Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIX, Issue 2 – 2020 Raluca - Olimpia ZIMBRU, Sergiu PĂDUREŢ, Sonia AMARIEI, Aerated confectionery: physicochemical and textural evaluation, Food and Environment Safety, Volume XIX, Issue 2 – 2020, pag. 122 - 130 125 Table 1. Physico-chemical parameters of aerated confectionery samples Different lowercase letters (a–d) in a row show significant differences between the groups (p<0.05).	cache/fens-717.pdf	txt/fens-717.txt