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

Publié en ligne: 10 déc. 2021

Pages: 125 - 131

Reçu: 28 sept. 2021

Accepté: 10 nov. 2021

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

Mots clés

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.