QUALITY IMPROVEMENT FOR THE PRODUCT GINGERBREAD, A STUDY REGARDING THE INFLUENCE OF RYE FLOUR ON THE PRODUCT’S TEXTURAL CHARACTERISTICS
In view of obtaining high-grade and competitive products, food industry manufacturers, as well as others, place the client, the consumer, at the top of the quality pyramid. The application of the Customer Orientation principle is essential. For the product “gingerbread”, the subject of this work, te...
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| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Bucharest
2022-01-01
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| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.22_4/Art82.pdf |
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