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Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties

Tatiana Holkovičová

Tatiana Holkovičová

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovak Republic
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Holkovičová, Tatiana
, 
Zlatica Kohajdová

Zlatica Kohajdová

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovak Republic
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Kohajdová, Zlatica
, 
Michaela Lauková

Michaela Lauková

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovak Republic
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Lauková, Michaela
, 
Lucia Minarovičová

Lucia Minarovičová

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovak Republic
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Minarovičová, Lucia
 and 
Mária Babulicová

Mária Babulicová

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovak Republic
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Babulicová, Mária
  
Apr 06, 2024
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Published Online: Apr 06, 2024
Page range: 22 - 30
DOI: https://doi.org/10.2478/acs-2024-0003
Keywords
© 2024 Tatiana Holkovičová et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Language:
English
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2 times per year
Journal Subjects:
Chemistry, Chemistry, other
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