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

Sorina Ropciuc

Sorina Ropciuc

Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
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Ropciuc, Sorina
, 
Mircea Oroian

Mircea Oroian

Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
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Oroian, Mircea
, 
Ana Leahu

Ana Leahu

Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
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Leahu, Ana
 and 
Cristina Damian

Cristina Damian

Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
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Damian, Cristina
  
Dec 10, 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
© 2021 Sorina Ropciuc et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Ropciuc, Sorina
Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
Oroian, Mircea
Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
Leahu, Ana
Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
Damian, Cristina
Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
Language:
English
Publication timeframe:
2 times per year
Journal Subjects:
Chemistry, Chemistry, other
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