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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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Principais autores: ZLATIN ZLATEV, TONCHO KOLEV, IRA TANEVA, STANKA BAYCHEVA
Format: Artigo
Sprog:Inglês
Udgivet: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2022-12-01
Serier:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Fag:
baking
principal component analysis
products
regression analysis
sensory characteristics
Online adgang:https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202204&vol=4&aid=5496
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