SOME PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF THE SHORT DOUGH WITH GOOSEBERRY POWDER
Gooseberry powder can be used as an admixture to the confectionery short dough to improve its healthy food qualities and to increase the content of minerals and vitamins. Rheological, optical and some organoleptic properties of the dough were investigated for different contents of the powder. The vi...
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Stefan cel Mare University of Suceava
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/bd79676c2972442b81e1b7131ce990d3 |
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