Effects of white grape preparation on sensory quality of cookies

Data publikacji: 08 gru 2016

Zakres stron: 84 - 88

DOI: https://doi.org/10.1515/acs-2016-0014

Słowa kluczowe

grape skin pomace, sensory properties, cookies, overall acceptability

© 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.