- Technological, phytochemical and sensory profile of honey biscuits ma…
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Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour

  1. HRNČÁROVÁ, Dominika et al. Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour. In Quality Assurance and Safety of Crops & Foods. ISSN 1757-8361, 2019, vol. 11, no. 4, s. 333-340. Available on Internet:<https://dx.doi.org/10.3920/QAS2018.1376> Indexované v: WoS, SCOPUS
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