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Exploring the suitability of adding kale powder as novel ingredient to gluten-free biscuit based on selected nutriƟonal parameters
Title Exploring the suitability of adding kale powder as novel ingredient to gluten-free biscuit based on selected nutriƟonal parameters [elektronický zdroj] / Veronika Valková ... [et al.] Author-s Šimora, Veronika, ; SPUPRA15 (Author) Ďúranová, Hana, ; SPUPRA15 (Author) Ivanišová, Eva, ; SPUFBP07 (Author) Kunecová, Daniela, ; SPUTFA08 (Author) Miškeje, Michal, ; SPUPRA15 (Author) Gabríny, Lucia, ; SPUPRA15 (Author) Zlatoš, Vladimír (Author) Notes ITMS 26220220180. Názov z titulnej obrazovky (stav zo dňa 22.12.2020) . Spôsob prístupu: World Wide Web In Food Quality and Texture in Sustainable Production and Healthy Consumption [109 s.] / Food Quality and Texture in Sustainable Production and Healthy Consumption. -- Bucuresti : Universitatea de Stiinte Agronomice si Medicina Veterinara, 2020. -- ISBN 978-606-072-022-5. -- S. 63 Category of Publication Activity AFG Subject-s sušienky kel hlávkový aditíva fytoaditíva Country Romania Language English Database Agro-bibliography
Number of the records: 1