EFFECT OF BAKING ON THE PHYSICAL-CHEMICAL CHARACTERISTICS AND THE HYGIENICAL QUALITY OF BISCUITS / EFFET DE LA CUISSON SUR LES CARACTERISTIQUES PHYSICO-CHIMIQUES ET LA QUALITE SANITAIRE DES BISCUITS

Autor: MOHAMED MAMOUMI, HANANE FIKRI, RACHID SLIMANI, HAMID AMAROUCHE, MOULAY MUSTAPHA ENNAJI, MOHAMED ZAHOUILY, SAÏD LAZAR

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 13, Iss 2, Pp 223-230 (2012)

The food safety is necessary of development of agro-food industries. We opted for the introduction of a concept to ensure a sanitary control of products-wares, including the pastry. We chose for our project three parameters as: water activity (aw), p

Externí odkaz: https://doaj.org/article/be1c2afa96504f659019b7425c640242