id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-796	HUȚU, Dana; AMARIEI, Sonia	THE EFFECTS OF SUGAR AND FAT SUBSTITUTION ON THE TEXTURAL PROPERTIES OF THE PIE DOUGH	2021	11	.pdf	application/pdf	3817	298	64	Abstract: Understanding the current technologies related to the food industry, which deal with the reduction of sugar in processed foods, research made on the subject and the consumers response to the reduction of sugar in food, has become a very important factor for food producers in the mission, to design and produce low sugar products. For this purpose, pie dough samples were mixed in a Consistograph device.	cache/fens-796.pdf	txt/fens-796.txt