Effects of white grape preparation on sensory quality of cookies
, , , e | 08 dic 2016
INFORMAZIONI SU QUESTO ARTICOLO
Pubblicato online: 08 dic 2016
Pagine: 84 - 88
DOI: https://doi.org/10.1515/acs-2016-0014
Parole chiave
© 2016 Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Veronika Kuchtová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, Slovakia
Jolana Karovičová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, Slovakia
Zlatica Kohajdová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, Slovakia
Lucia Minarovičová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, Slovakia
Veronika Kimličková
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, Bratislava, Slovakia