IMPROVING THE QUALITY OF THE PRODUCT “GINGERBREAD”, A STUDY ON THE INFLUENCE OF RYE FLOUR ON THE PRODUCT’S PHYSICOCHEMICAL PROPERTIES
The variety of the assortments of gingerbread existing on the market originates from the applied technology, from the quality and diversity of the ingredients used, as well as from the application of quality management: customer orientation and continuous improvement. Upon adding rye flour, an impro...
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| Format: | Article |
| Language: | English |
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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/Art71.pdf |
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