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

Data publikacji: 10 gru 2021

Zakres stron: 125 - 131

Otrzymano: 28 wrz 2021

Przyjęty: 10 lis 2021

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

Słowa kluczowe

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.