Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato
, , oraz
10 gru 2021
O artykule
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
© 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