Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato

Published Online: Dec 10, 2021

Page range: 125 - 131

Received: Sep 28, 2021

Accepted: Nov 10, 2021

DOI: https://doi.org/10.2478/auoc-2021-0019

Keywords

anthocyanins, viscoelastic modulus, textural properties, color difference

© 2021 Sorina Ropciuc et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.