IMPACT OF AMARANTH (AMARANTH SP.) ON TECHNOLOGICAL QUALITY OF BAKERY PRODUCTS DURING FROZEN STORAGE
Frozen baking semi-finished meals and dough bring to consumer daily fresh products with the added value from the point of view of comfort and storage, as well as fresh products of comparable quality with baking yeasts products. The aim of this study was to observe the impact of adding 30% of flour f...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2014-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2014/01/53_jmbfs_bojnanska_2014_fs.pdf |