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Acta Chimica Slovaca
Volume 12 (2019): Numero 2 (October 2019)
Accesso libero
Application of milk thistle (
Silybum marianum
) in functional biscuits formulation
Veronika Bortlíková
Veronika Bortlíková
,
Lukáš Kolarič
Lukáš Kolarič
e
Peter Šimko
Peter Šimko
| 21 gen 2020
Acta Chimica Slovaca
Volume 12 (2019): Numero 2 (October 2019)
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Pubblicato online:
21 gen 2020
Pagine:
192 - 199
DOI:
https://doi.org/10.2478/acs-2019-0027
Parole chiave
biscuits
,
functional foods
,
milk thistle
,
Mixolab
,
sensory analysis
,
silymarin
,
texture
© 2019 Veronika Bortlíková et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Veronika Bortlíková
Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
Bratislava
Lukáš Kolarič
Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
Bratislava
Peter Šimko
Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition
Bratislava