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Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread
Title Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread [elektronický zdroj] / Tatiana Bojňanská ... [et al.] Author-s Bojňanská, Tatiana, ; SPUFBP32 (Author) Kolesárová, Anna, ; SPUFBP32 (Author) Čech, Matej, ; SPUFBP32 (Author) Tančinová, Dana, ; SPUFBP31 (Author) Urminská, Dana, ; SPUFBP31 (Author) Description ilustr., tab. Notes Popis urobený 16.4.2024. Vydané v rámci projektu APVV-21-0206 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Foods [Online]. -- ISSN 2304-8158. -- Vol. 13, iss. 3 (2024), art. no. 382, [25] s. Category of Publication Activity ADC Category of Publication Activity V3 Subject-s chlieb reologické vlastnosti kurkumín kvercetín senzorické analýzy pečenie Country Switzerland Language English URL https://doi.org/10.3390/foods13030382 Database Agro-bibliography
Number of the records: 1