Influence of magnesium gluconate salt addition on mixing, pasting and fermentation properties of dough Cover

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Influence of magnesium gluconate salt addition on mixing, pasting and fermentation properties of dough

The EuroBiotech Journal

Volume 1 (2017): Issue 3 (July 2017)

By: Georgiana Gabriela Codină, Dumitru Zaharia, Sorina Ropciuc and Adriana Dabija

Open Access

|Jul 2017

Authors

Georgiana Gabriela Codină

codina@fia.usv.ro

Faculty of Food Engineering, “Ştefan cel Mare” University,, Suceava, Romania

Dumitru Zaharia

S. C. Dizing S. R. L. Brusturi,, Neamţ, Romania

Sorina Ropciuc

Faculty of Food Engineering, “Ştefan cel Mare” University,, Suceava, Romania

Adriana Dabija

Faculty of Food Engineering, “Ştefan cel Mare” University,, Suceava, Romania

DOI: https://doi.org/10.24190/ISSN2564-615X/2017/03.04 | Journal eISSN: 2564-615X

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Language: English

Page range: 222 - 225

Published on: Jul 20, 2017

Published by: European Biotechnology Thematic Network Association

In partnership with: Paradigm Publishing Services

Publication frequency: 4 issues per year

Related subjects:

Life sciences, other,

Biomedical engineering,

Nanotechnology,

© 2017 Georgiana Gabriela Codină, Dumitru Zaharia, Sorina Ropciuc, Adriana Dabija, published by European Biotechnology Thematic Network Association
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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