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Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour
Title Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour / Dominika Hercegová ... [et al.] Author-s Hrnčárová, Dominika, ; SPUFBP04 (Author) Ivanišová, Eva, ; SPUFBP07 (Author) Zagula, Grzegorz (Author) Terentjeva, Margarita (Author) Kročko, Miroslav, ; SPUFBP04 (Author) Tvrdá, Eva, ; SPUFBP03 (Author) Kačániová, Miroslava, ; SPUFBP06 (Author) Description ilustr. Notes 26220220180: Building the Research Centre 'AgroBioTech' (80%) a VEGA 1/0411/17 (20%). . Bibliografické odkazy In Quality Assurance and Safety of Crops & Foods. -- ISSN 1757-8361. -- Vol. 11, no. 4 (2019), s. 333-340 Category of Publication Activity ADC Subject-s pekárske výrobky múka špaldová múka pohánková múka múka z tritikale medovníky senzorické analýzy Country Netherlands Language English URL https://dx.doi.org/10.3920/QAS2018.1376 Database Agro-bibliography
Number of the records: 1