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

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

Ovidius University Annals of Chemistry
Volume 32 (2021): Issue 2 (July 2021)
By: Sorina Ropciuc,  Mircea Oroian,  Ana Leahu and  Cristina Damian  
Open Access
|Dec 2021

Authors

Sorina Ropciuc

sorina.ropciuc@fia.usv.ro

Stefan cel Mare University, Faculty of Food Engineering, Suceava, Romania

Mircea Oroian

Stefan cel Mare University, Faculty of Food Engineering, Suceava, Romania

Ana Leahu

Stefan cel Mare University, Faculty of Food Engineering, Suceava, Romania

Cristina Damian

Stefan cel Mare University, Faculty of Food Engineering, Suceava, Romania
DOI: https://doi.org/10.2478/auoc-2021-0019 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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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
Keywords:
anthocyanins,
viscoelastic modulus,
textural properties,
color difference
Related subjects:
Chemistry,
Chemistry, other

© 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.

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