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'OBWARZANEK KRAKOWSKI' AS A TRADITIONAL FOOD

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Author(s): Dorota Gałkowska | Joanna Sobolewska-Zielińska

Journal: Potravinarstvo : Scientific Journal for Food Industry
ISSN 1338-0230

Volume: 6;
Issue: 4;
Start page: 16;
Date: 2012;
Original page

Keywords: ‘obwarzanek krakowski’ | traditional food | composition

ABSTRACT
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.doi:10.5219/197
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