Evaluation of the rheological properties of the dough and the characteristics of the bread with the addition of purple potato
By: Sorina Ropciuc, Mircea Oroian, Ana Leahu and Cristina Damian
Language: English
Page range: 125 - 131
Submitted on: Sep 28, 2021
|Accepted on: Nov 10, 2021
|Published on: Dec 10, 2021
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2021 Sorina Ropciuc, Mircea Oroian, Ana Leahu, Cristina Damian, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.