@inproceedings{sgem2018s25064,
  title = {QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION},
  author = {Georgiana Gabriela Codină},
  booktitle = {SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future},
  year = {2018},
  pages = {483-488},
  publisher = {STEF92 Technology},
  doi = {10.5593/sgem2018/6.2/s25.064}
}