QUALITY IMPROVEMENT FOR THE PRODUCT “GINGERBREAD”, IDENTIFICATION OF THE OPTIMUM NUMBER OF TEXTURE MEASUREMENTS AND COMPRESSION INTENSITY IN LABORATORY ANALYSIS
The texture analysis of gingerbread, a bakery product based on flour and many other ingredients, which vary according to its area of origin, within the plant’s laboratory, contributes to the improvement of the product quality. In terms of efficiency and effectiveness, the results obtained recommend...
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| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Bucharest
2021-01-01
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| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.21_4/Art72.pdf |
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