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pro vyhledávání: '"Veronika Lopatková"'
Autor:
Michaela Lauková, Mária Babulicová, Veronika Lopatková, Zlatica Kohajdová, Ľubomír Rückschloss, Jolana Karovičová
Publikováno v:
Acta Chimica Slovaca. 9:95-99
The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorpti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d0ef2b38ea1c49bb49c71d4ef6a873d
https://doi.org/10.1515/acs-2016-0016
https://doi.org/10.1515/acs-2016-0016
