7/21/2019 bibliografie

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biblografie dizertatie

1.Doucet, M., Doucet Ilaria, 1964, Cultura inului, Editura Agro-Silvicã, Bucureºti.

2.Tabãrã V., 2005, Plante tehnice, oleaginoase ºi textile, Editura Brumar, Timiºoara3.Hall III CA, Tulbek MC, Xu Y. 2006. Flaxseed. Adv Food Nutr Res51:197.

4. Oomah, B. D. (2001). Flaxseed As A Functional Food Source. J Sci Food Agri81(9): 889-894.

5.Manthey FA, Dash S. 2010. Improving the physical and cooking qualities ofpasta containing flaxseed flour. Proceedings of the 63rd Flax Institute of theUnited States, p 826

6.Shearer AEH, Davies CGA. 2005. Physicochemical properties of freshlybaked and stored whole-wheat muffins with and without flaxseed meal. JFood Qual 28:13753.â

7.Koca AF, Anil M. 2007. Effect of flaxseed and wheat flour blends on doughrheology and bread quality. J Sci Food Agric 87:11725.

8.Conforti FD, Davis SF. 2006. The effect of soya flour and flaxseed as a partialreplacement for bread flour in yeast bread. Intl J Food Sci Technol41(SUPPL. 2):95101.

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