id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-994	BORUK, Sergiy; WINKLER, Igor; ROMANOVSKA, Olga; PILYUGINA, Inna	SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR	2024	10	.pdf	application/pdf	4440	211	56	The porosity and friability of carob dough are also worse than that of the cacao types, and the characteristics of the dough con- taining some medium-treated carob pow- der are also better than those of the natural and dark carob-containing dough. Keywords: confectionery dough, decaffeinating additives, viscosity, swelling, porosity, friability 1.	cache/fens-994.pdf	txt/fens-994.txt