SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR
The purpose of this paper is to investigate some rheological properties (viscosity and swelling) and organoleptic characteristics of the biscuit dough consisting of the natural or alkalized cacao and carob. Natural or alkalized cacao and medium thermally treated carob increase the dough viscosity, a...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Stefan cel Mare University of Suceava
2023-12-01
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| Serie: | Food and Environment Safety |
| Soggetti: | |
| Accesso online: | http://fens.usv.ro/index.php/FENS/article/view/994/863 |
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