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Acta Chimica Slovaca
Volume 17 (2024): Issue 1 (January 2024)
Open Access
Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties
Tatiana Holkovičová
Tatiana Holkovičová
,
Zlatica Kohajdová
Zlatica Kohajdová
,
Michaela Lauková
Michaela Lauková
,
Lucia Minarovičová
Lucia Minarovičová
and
Mária Babulicová
Mária Babulicová
| Apr 06, 2024
Acta Chimica Slovaca
Volume 17 (2024): Issue 1 (January 2024)
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Published Online:
Apr 06, 2024
Page range:
22 - 30
DOI:
https://doi.org/10.2478/acs-2024-0003
Keywords
baked rolls
,
gluten
,
sensory evaluation
,
solvent retention capacity
,
wheat varieties
© 2024 Tatiana Holkovičová et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.