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Influence of the xanthan gum addition on the technological and sensory quality of baking products during the freezing storage
Title Influence of the xanthan gum addition on the technological and sensory quality of baking products during the freezing storage [elektronický zdroj] / Tatiana Bojňanská ... [et al.] Author-s Bojňanská, Tatiana, ; SPUPRA15 (Author) Šmitalová, Jana, ; SPUPRA15 (Author) Vietoris, Vladimír, ; SPUFBP07 (Author) Vollmannová, Alena, ; SPUFBP02 (Author) Description grafy, ilustr., tab., Notes Popis urobený 30.8.2016 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Potravinárstvo [Online]. -- ISSN 1337-0960. -- Vol. 10, no. 1 (2016), s. 332-338, online Category of Publication Activity ADN Subject-s živice skladovanie potravín zmrazovanie potravín pečenie mrazené potraviny Country Slovakia Language English Database Agro-bibliography
Number of the records: 1