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Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour
- 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
Number of the records: 1