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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
 et 
Cristina Damian

Cristina Damian

Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
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Damian, Cristina
  
10 déc. 2021
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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
© 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
Langue:
Anglais
Périodicité:
2 fois par an
Sujets de la revue:
Chimie, Chimie, autres
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