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

Online veröffentlicht: 10. Dez. 2021

Seitenbereich: 125 - 131

Eingereicht: 28. Sept. 2021

Akzeptiert: 10. Nov. 2021

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

Schlüsselwörter

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.