THE EFFECT OF SASKATOON BERRY (AMELANCHIER ALNIFOLIA NUTT.) ADDITION ON THE TECHNOLOGICAL PROPERTIES OF WHEAT FLOUR AND THE QUALITY OF BISCUITS.
| Autor: | Kolesárová, Anna1 anna.kolesarova@uniag.sk, Solgajová, Miriam1, Bojňanská, Tatiana1, Kopčeková, Jana2, Zeleňáková, Lucia1, Mrázová, Jana2 |
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| Zdroj: | Journal of Microbiology, Biotechnology & Food Sciences. 2022 Special Issue, Vol. 12, p1-5. 5p. |
| Databáze: | Academic Search Ultimate |
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