STUDY ON THE VALORIFICATION OF LYCIUM BARBARUM FRUIT (GOJI) IN PASTRY PRODUCTS
<p>The aim of this research refers to the development of new recipes of fabricating tow different muffins and spritz cookies, using Goji whole fruits rehydrated and Goji ground powder type fruits, in different proportions and after, by sensory analysis proving the consumer preferences in relat...
| 发表在: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
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| Main Authors: | , , , |
| 格式: | 文件 |
| 语言: | 英语 |
| 出版: |
AcademicPres
2013-11-01
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| 主题: | |
| 在线阅读: | http://journals.usamvcluj.ro/index.php/fst/article/view/9474 |