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Application of milk thistle (Silybum marianum) in functional biscuits formulation

Veronika Bortlíková

Veronika Bortlíková

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and NutritionBratislava,
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Bortlíková, Veronika
, 
Lukáš Kolarič

Lukáš Kolarič

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and NutritionBratislava,
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Kolarič, Lukáš
 and 
Peter Šimko

Peter Šimko

Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and NutritionBratislava,
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Šimko, Peter
  
Jan 21, 2020
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Published Online: Jan 21, 2020
Page range: 192 - 199
DOI: https://doi.org/10.2478/acs-2019-0027
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© 2019 Veronika Bortlíková et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
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2 times per year
Journal Subjects:
Chemistry, Chemistry, other
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