CHEMICAL AND QUALITATIVE CHARACTERISTIC OF BREAD AND CRACKERS INNOVATIVE ENRICHES WITH PUREE OF RUCOLA CARACTERISTIQUE CHIMIQUE ET QUALITATIVE DE PAIN ET CRAQUELINS INNOVATIFS ENRICHIS EN PUREE DE FEUILLES DE ROQUETTE

CHEMICAL AND QUALITATIVE CHARACTERISTIC OF BREAD AND CRACKERS INNOVATIVE ENRICHES WITH PUREE OF RUCOLA CARACTERISTIQUE CHIMIQUE ET QUALITATIVE DE PAIN ET CRAQUELINS INNOVATIFS ENRICHIS EN PUREE DE FEUILLES DE ROQUETTE

The study presents the results of the qualitative analysis of innovative functional bread and crackers enriched with rucola puree in the context of a healthy diet and informational uncertainty of the consumer. Bread from whole grain flour and crackers with chickpeas and rice flour, enriched with 30...

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Bibliographic Details
Main Authors: ROSEN CHOCHKOV, SILVIYA TOPLEVA, VALENTINA CHONOVA, TZVETANA GOGOVA, MILENA NIKOLOVA, TSVETKO PROKOPOV
Format: Article
Language:English
Published: Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2019-12-01
Series:Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:
healthy foods
rucola puree
bread
crackers
quality characteristic
information asymmetry
Online Access:http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201904&vol=4&aid=4952

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http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201904&vol=4&aid=4952

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