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Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa Cover

Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
By: Fryderyk Sikora,  Ireneusz Ochmian and  Magdalena Sobolewska  
Open Access
|Jul 2022

Authors

Fryderyk Sikora

Department of Horticulture, West Pomeranian University of Technology Szczecin, Szczecin, Poland

Ireneusz Ochmian

iochmian@zut.edu.pl

Department of Horticulture, West Pomeranian University of Technology Szczecin, Szczecin, Poland

Magdalena Sobolewska

Department of Agroengineering, Faculty of Environmental Management and Agriculture, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
DOI: https://doi.org/10.2478/aucft-2022-0004 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 43 - 54
Submitted on: Jan 3, 2022
Accepted on: Apr 10, 2022
Published on: Jul 9, 2022
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
baking characteristic,
flour,
horse chestnut,
sweet chestnut
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2022 Fryderyk Sikora, Ireneusz Ochmian, Magdalena Sobolewska, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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