NFLUENCE OF ROSEHIP POWDER ADDITION ON QUALITY INDICATORS OF MIXTURES OBTAINED WITH DIFFERENT TYPES OF WHEAT FLOUR

Autor: NICOLETA PIRCU VARTOLOMEI, VASILICA ALISA ARUȘ, ALINA MIHAELA MOROI, DUMITRU ZAHARIA, MARIA TURTOI

Publikováno v: Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 3, Pp 379-393 (2020)

This study was focused on the chemical analysis of the mixtures of wheat flour with rosehip powder. Different types of wheat flours, i.e., white flour (WF), intermediate wheat flour (IWF), whole wheat flour (WWF) and wheat flour with bran (WFB), a

Externí odkaz: https://doaj.org/article/1cdaf74814af4110b64b429ba9645eb6