Authors:
I.R. Șugar, B.S.Săsăran1, M. Banica, L.Giurgiulescu Volume 23, Issue 2; Pages: 89-91; 2017 ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint; ISSN (online): 2068-9551
Abstract:
The quality of bakery products is a complex system because it must fulfill several conditions: the amount of food harmlessness, the sensory quality and the presentation of the product. Due to continuous trend of increasing quality demands appeared and maintaining the demands in good features and economic performance appeared due to the continuous trend of increasing quality.
Keywords:
hardness, crust oven, thermal
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