A forgotten traditional product, Runi hiz: characteristic properties and optimization
It was aimed to find out some properties of Runi hiz and to optimize butter ratio of the product. For this aim, different butter ratio determined at preliminary study was used in the production of Runi hiz. In this context, the product containing 50 (A), 54 (B) and 58% (C) butter ratios were produce...
| Main Authors: | , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2019-06-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/773749_A_forgotten_traditional_product_Runi_hiz_characteristic_properties_and_optimization_en.pdf |