JHED | Volume 41 | FQS (21) - The water quality of some sources in Albania and their influence on the dough rheology.

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THE WATER QUALITY OF SOME SOURCES IN ALBANIA AND THEIR INFLUENCE ON THE DOUGH RHEOLOGY

Majlinda Sana, Abdyl Sinani, Gafur Xhabiri

Key words: Water quality, Dough rheology, Mineral content, Bakery products.

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VOLUME 41 | Food Quality and Safety (21)

Majlinda Sana, Abdyl Sinani, Gafur Xhabiri (2022).
The water quality of some sources in Albania and their influence on the dough rheology.

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