Gluten Free Biscuits in Local Market from Sibiu

Cherăţoiu Cosmina-Mădălina (), Ognean Mihai, Ognean Claudia Felicia and Danciu Ioan
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Danciu Ioan: Lucian Blaga University of Sibiu, Sibiu, Romania

Management of Sustainable Development, 2018, vol. 10, issue 1, 13-16

Abstract: The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (

Date: 2018
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Persistent link: https://EconPapers.repec.org/RePEc:vrs:msudev:v:10:y:2018:i:1:p:13-16:n:2

DOI: 10.2478/msd-2018-0002

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