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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
Open Access
Quality and Technological Properties of Flour with the Addition of
Aesculus Hippocastanum
and
Castanea Sativa
Fryderyk Sikora
Fryderyk Sikora
,
Ireneusz Ochmian
Ireneusz Ochmian
and
Magdalena Sobolewska
Magdalena Sobolewska
| Jul 09, 2022
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 26 (2022): Issue 1 (June 2022)
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Published Online:
Jul 09, 2022
Page range:
43 - 54
Received:
Jan 03, 2022
Accepted:
Apr 10, 2022
DOI:
https://doi.org/10.2478/aucft-2022-0004
Keywords
baking characteristic
,
flour
,
horse chestnut
,
sweet chestnut
© 2022 Fryderyk Sikora et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.