TY  - CPAPER
AU  - Georgiana Gabriela Codină
TI  - QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION
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  - 483
EP  - 488
DO  - 10.5593/sgem2018/6.2/s25.064
PB  - STEF92 Technology
ER  -