QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, CORELATIONS BETWEEN THE PRODUCT’S PHYSICAL AND CHEMICAL PROPERTIES AND THE RHEOLOGICAL CHARACTERISTICS OF DOUGHS
Quality management reflects on the product gingerbread by applying the Customer Orientation and the Continuous Improvement principles, also by analysing and developing the product in terms of the influence exerted by the various quantities of ingredients and the use of dough maturation.The presented...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Bucharest
2022-01-01
|
| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.22_4/Art81.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|