Accesso libero

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
Cerca questo autore su
Sciendo|Google Scholar
Ropciuc, Sorina
, 
Mircea Oroian

Mircea Oroian

Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
Cerca questo autore su
Sciendo|Google Scholar
Oroian, Mircea
, 
Ana Leahu

Ana Leahu

Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
Cerca questo autore su
Sciendo|Google Scholar
Leahu, Ana
 e 
Cristina Damian

Cristina Damian

Stefan cel Mare University, Faculty of Food EngineeringSuceava, Romania
Cerca questo autore su
Sciendo|Google Scholar
Damian, Cristina
  
10 dic 2021
Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato's Cover Image
INFORMAZIONI SU QUESTO ARTICOLO
Articolo precedente
Articolo Successivo
Cita
Scarica la copertina
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
© 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
Lingua:
Inglese
Frequenza di pubblicazione:
2 volte all'anno
Argomenti della rivista:
Chimica, Chimica, altro
Feed RSS della rivista