@article{simon:hal-02498314,
TITLE = {APPLICATION OF RESPONSE SURFACE METHODOLOGY TO OPTIMIZE SOME FERMENTATION AND FORMULATION CONDITIONS OF WHEAT DOUGH FORTIFIED WITH MALT CULMS FLOUR},
AUTHOR = {Simon, Andrei and Grigoras, Cristina G. and Favier, Lidia and Muntianu, Gabriela and Gavrila, Lucian},
URL = {https://univ-rennes.hal.science/hal-02498314},
JOURNAL = {Annals of the University Dunarea de Jos of Galati, Fascicle Vi-Food Technology},
VOLUME = {43},
NUMBER = {2},
PAGES = {84-99},
YEAR = {2020},
MONTH = Jun, DOI = {10.35219/foodtechnology.2019.2.06},
KEYWORDS = {dough deformation ; fermentation ; malt culms flour ; Response Surface Regression ; total titratable acidity},
PDF = {https://univ-rennes.hal.science/hal-02498314/file/Simion%20et%20al-2019-APPLICATION%20OF%20RESPONSE%20SURFACE%20METHODOLOGY%20TO%20OPTIMIZE.pdf},
HAL_ID = {hal-02498314},
HAL_VERSION = {v1},
}