INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS

Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties. In this study, amaranth flour was used to obtain...

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Autors principals:	ZLATIN ZLATEV, TONCHO KOLEV, IRA TANEVA, STANKA BAYCHEVA
Format:	Artigo
Idioma:	Inglês
Publicat:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2022-12-01
Col·lecció:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Matèries:	baking principal component analysis products regression analysis sensory characteristics
Accés en línia:	https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202204&vol=4&aid=5496
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