INFLUENCE OF AMARANTH (AMARANTHUS SPP.) FLOUR ON THE MAIN CHARACTERISTICS OF BUTTER BISCUITS
Butter biscuits contain a large amount of fat to be oxidized during storage. The addition of biologically active substances from various natural sources to butter biscuits improves not only the physico-chemical but also their organoleptic properties. In this study, amaranth flour was used to obtain...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2022-12-01
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Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
Subjects: | |
Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202204&vol=4&aid=5496 |