期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2012
卷号：6
期号：4
DOI：10.5219/197
出版社：Association HACCP Consulting
摘要：The aim of this work was to evaluate the quality and to compare the traditional (‘obwarzanek krakowski’) with the non-traditional (‘obwarzanek’) bakery products. Four samples were analysed for chemical composition and texture and colour of crumb. The analysed products differed in the features of general appearance and chemical composition. The traditional products became much more hard during storage time than the non-traditional ones.
