Examination of the physico-chemical parameters of some romanian breads
Bread is one of the most fundamental foods in human diet. During this research we investigated the changes in various parameters of commercially available breads. The parameters examined included shape factor, porosity, apparent and real density, dry matter content, moisture content, drying mechanis...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500054X |
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