Skip to content
Publish & Distribute
Publishing Solutions
Distribution Solutions
Library Services
Subjects
Architecture and Design
Arts
Business and Economics
Chemistry
Classical and Ancient Near Eastern Studies
Computer Sciences
Cultural Studies
Engineering
General Interest
Geosciences
History
Industrial Chemistry
Jewish Studies
Law
Library and Information Science, Book Studies
Life Sciences
Linguistics and Semiotics
Literary Studies
Materials Sciences
Mathematics
Medicine
Music
Pharmacy
Philosophy
Physics
Social Sciences
Sports and Recreation
Theology and Religion
Publications
Journals
Books
Proceedings
Publishers
Journal Matcher
Blog
Contact
Search
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Acta Chimica Slovaca
Volume 9 (2016): Issue 2 (October 2016)
Open Access
Potential of bran from various wheat variety for cookies production
Michaela Lauková
Michaela Lauková
Search for this author on
Sciendo
|
Google Scholar
Lauková, Michaela
,
Jolana Karovičová
Jolana Karovičová
Search for this author on
Sciendo
|
Google Scholar
Karovičová, Jolana
,
Zlatica Kohajdová
Zlatica Kohajdová
Search for this author on
Sciendo
|
Google Scholar
Kohajdová, Zlatica
,
Mária Babulicová
Mária Babulicová
Search for this author on
Sciendo
|
Google Scholar
Babulicová, Mária
,
Ľubomír Rückschloss
Ľubomír Rückschloss
Search for this author on
Sciendo
|
Google Scholar
Rückschloss, Ľubomír
and
Veronika Lopatková
Veronika Lopatková
Search for this author on
Sciendo
|
Google Scholar
Lopatková, Veronika
Dec 08, 2016
Acta Chimica Slovaca
Volume 9 (2016): Issue 2 (October 2016)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Download Cover
Published Online:
Dec 08, 2016
Page range:
95 - 99
DOI:
https://doi.org/10.1515/acs-2016-0016
Keywords
cookie
,
dough
,
farinograph
,
spelt bran
,
wheat bran
© 2016 Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
