QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF DOUGH MATURATION TIME AND OF THE AERATION FORMULA ON THE PRODUCT’S TEXTURAL CHARACTERISTICS
The processors’ disposition to satisfy the customers’ requirements is an essential quality management principle in the food industry. In view of offering a high-quality product to the consumer, various aspects related to the maturation time of gingerbread doughs obtained with various proportions of...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Bucharest
2024-01-01
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| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.24_1/Art100.pdf |
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