Fermentation of combined wheat and chickpeas dough flour: impact factors

GUTIUM, Olga; CIUMAC, Jorj; SIMINIUC, Rodica; GROSU, Carolina; COVALIOV, Eugenia; POPOVICI, Violina

dc.contributor.author	GUTIUM, Olga
dc.contributor.author	CIUMAC, Jorj
dc.contributor.author	SIMINIUC, Rodica
dc.contributor.author	GROSU, Carolina
dc.contributor.author	COVALIOV, Eugenia
dc.contributor.author	POPOVICI, Violina
dc.date.accessioned	2022-04-14T10:04:36Z
dc.date.available	2022-04-14T10:04:36Z
dc.date.issued	2021
dc.identifier.citation	GUTIUM, Olga, CIUMAC, Jorj, SIMINIUC, Rodica et al. The use of spring herbs in moldovan people's diet. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 49. ISSN 1843-5114.	en_US
dc.identifier.issn	1843-5114
dc.identifier.uri	http://repository.utm.md/handle/5014/20125
dc.description	Only Abstract	en_US
dc.description.abstract	The aim of this study was to investigate the impact of partial substitution of wheat flour with chickpea flour and to investigate the effect of composite wheat and chickpea flour (Cicer arietinum L.) on the baking process (especially on dough fermentation), also to investigate the dough technological and rheological properties and consumption indices of obtained products.	en_US
dc.language.iso	en	en_US
dc.publisher	Galati University Press	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	chickpea flour	en_US
dc.subject	wheat chickpea flour	en_US
dc.subject	cereal products	en_US
dc.subject	dough fermentation	en_US
dc.title	Fermentation of combined wheat and chickpeas dough flour: impact factors	en_US
dc.type	Article	en_US