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Ovidius University Annals of Chemistry
Volume 32 (2021): Issue 2 (July 2021)
Open Access
Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato
Sorina Ropciuc
Sorina Ropciuc
,
Mircea Oroian
Mircea Oroian
,
Ana Leahu
Ana Leahu
and
Cristina Damian
Cristina Damian
| Dec 10, 2021
Ovidius University Annals of Chemistry
Volume 32 (2021): Issue 2 (July 2021)
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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.
Sorina Ropciuc
Stefan cel Mare University, Faculty of Food Engineering
Suceava, Romania
Mircea Oroian
Stefan cel Mare University, Faculty of Food Engineering
Suceava, Romania
Ana Leahu
Stefan cel Mare University, Faculty of Food Engineering
Suceava, Romania
Cristina Damian
Stefan cel Mare University, Faculty of Food Engineering
Suceava, Romania