Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder
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May 08, 2018
About this article
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
© 2018 Eva Ivanišová et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Ivanišová, Eva
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of AgricultureNitra, Slovakia
Mickowska, Barbara
Malopolska Centre of Food Monitoring, Faculty of Food Technology, Agriculture University in CracowBalicka, Poland
Socha, Peter
Research Centre AgroBioTech, Faculty of Biotechnology and Food Sciences, Slovak University of AgricultureNitra, Slovakia
Režová, Ivana
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of AgricultureNitra, Slovakia
Kántor, Attila
Vitaflóra – Mill CompanyKolárovo, Slovakia
Haris, Ladislav
Vitaflóra – Mill CompanyKolárovo, Slovakia
Tokár, Marián
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of AgricultureNitra, Slovakia
Terentjeva, Margarita
Faculty of Veterinary Medicine, Latvia University of Life Sciences and TechnologiesJelgava, Latvia
Kačániová, Miroslava
Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of AgricultureNitra, Slovakia