id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-791	IUGA, Mădălina; MIRONEASA, Silvia	CHARACTERIZATION OF PASTA FROM HEAT MOISTURE TREATED WHEAT FLOUR AND GRAPE PEELS	2021	10	.pdf	application/pdf	5690	265	55	Ti Tg 100.00 80.00 60.00 40.00 20.00 0.00 Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XX, Issue 2 – 2021 Mădălina IUGA, Silvia MIRONEASA, Characterization of pasta from heat moisture treated wheat flour and grape peels, Food and Environment Safety, Volume XX, Issue 2 – 2021, pag. 91 – 100 97 Dough recovery capacity given by the ratio between Jr and Jmax was higher for pasta dough made from treated wheat flour and/or with grape peels addition compared to the control. The obtained results underlined the positive effects of HMT and grape peels addition on fiber content which was enhanced compared to the control.	cache/fens-791.pdf	txt/fens-791.txt