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

Pubblicato online: 10 dic 2021

Pagine: 125 - 131

Ricevuto: 28 set 2021

Accettato: 10 nov 2021

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

Parole chiave

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.