Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato
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10. Dez. 2021
Über diesen Artikel
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
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© 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