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Gluten Free Biscuits in Local Market from Sibiu

Author

Listed:
  • Cherăţoiu Cosmina-Mădălina
  • Ognean Mihai
  • Ognean Claudia Felicia
  • Danciu Ioan

    (Lucian Blaga University of Sibiu, Sibiu, Romania)

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 (

Suggested Citation

  • Cherăţoiu Cosmina-Mădălina & Ognean Mihai & Ognean Claudia Felicia & Danciu Ioan, 2018. "Gluten Free Biscuits in Local Market from Sibiu," Management of Sustainable Development, Lucian Blaga University of Sibiu, Faculty of Economic Sciences, vol. 10(1), pages 13-16, June.
    • Handle: RePEc:blg:msudev:v:10:y:2018:i:1:p:13-16:n:2
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