Potatoes – the source of improvement the quality of bread
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2023-04-27 18:45
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BOEŞTEAN, Olga, GHENDOV-MOŞANU, Aliona, ŢĂRNĂ, Ruslan. Potatoes – the source of improvement the quality of bread. In: Modern Technologies in the Food Industry, Ed. 1, 1-3 noiembrie 2012, Chişinău. Chișinău, Republica Moldova: 2012, Vol.1, pp. 251-255. ISBN 978-9975-87-428-1.
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Dublin Core
Modern Technologies in the Food Industry
Vol.1, 2012
Conferința "Modern Technologies in the Food Industry"
1, Chişinău, Moldova, 1-3 noiembrie 2012

Potatoes – the source of improvement the quality of bread


Pag. 251-255

Boeştean Olga, Ghendov-Moşanu Aliona, Ţărnă Ruslan
 
Technical University of Moldova
 
Disponibil în IBN: 29 septembrie 2020


Rezumat

This study was elaborated to investigate the influence of potato and the food fibres from its composition on the bakery products, and the authors intending the development of a new technology for making bread with potato flour, to increase the duration of freshness and the efficiency of that product.

Cuvinte-cheie
bread, Quality, yeld, rheology, celiac