Login
Register
Reset Password
Publish & Distribute
Publishing Solutions
Distribution Solutions
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
Blog
Contact
Search
EUR
USD
GBP
English
English
Deutsch
Polski
Español
Français
Italiano
Cart
Home
Journals
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
Open Access
Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (
Camellia sinensis
L.) Powder
Eva Ivanišová
Eva Ivanišová
,
Barbara Mickowska
Barbara Mickowska
,
Peter Socha
Peter Socha
,
Ivana Režová
Ivana Režová
,
Attila Kántor
Attila Kántor
,
Ladislav Haris
Ladislav Haris
,
Marián Tokár
Marián Tokár
,
Margarita Terentjeva
Margarita Terentjeva
and
Miroslava Kačániová
Miroslava Kačániová
| May 08, 2018
Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
About this article
Previous Article
Next Article
Abstract
References
Authors
Articles in this Issue
Preview
PDF
Cite
Share
Published Online:
May 08, 2018
Page range:
113 - 117
Received:
Oct 05, 2016
Accepted:
Jan 17, 2018
DOI:
https://doi.org/10.2478/prolas-2018-0018
Keywords
biscuits
,
antioxidant activity
,
polyphenols
,
crude fibre
,
amino acids
© 2018 Eva Ivanišová et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.