@inproceedings{sgem2018s25088,
  title = {THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE},
  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 = {669-676},
  publisher = {STEF92 Technology},
  doi = {10.5593/sgem2018/6.2/s25.088}
}