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
Authors
Sorina Ropciuc
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
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
Related subjects:
© 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.