témavezető: Sipos Péter
helyszín (magyar oldal): Debreceni Egyetem helyszín rövidítés: DE
A kutatási téma leírása:
Composition and components of bakery products enjoys large interest, as they are one of our staple foods. The increasing consumer expectations requires products which are free from additives and have less energy content. There is a large potential of diastatic flours in the development of high added value sweet bakery products. The aim of the research is exploring the effect of use of diastatic flours on rheological, nutritional and sensory properties of sweet bakery products.
előírt nyelvtudás: angol felvehető hallgatók száma: 1
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