TY  - CPAPER
AU  - Georgiana Gabriela Codină
TI  - THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE
T2  - SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future
PY  - 2018
SP  - 669
EP  - 676
DO  - 10.5593/sgem2018/6.2/s25.088
PB  - STEF92 Technology
ER  -