Otwarty dostęp

Solvent retention capacity as a useful tool for quality evaluation of flours produced from Slovak bred wheat varieties


Zacytuj

Tatiana Holkovičová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovak Republic
Zlatica Kohajdová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovak Republic
Michaela Lauková
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovak Republic
Lucia Minarovičová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovak Republic
Mária Babulicová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of TechnologyBratislava, Slovak Republic
eISSN:
1339-3065
Język:
Angielski
Częstotliwość wydawania:
2 razy w roku
Dziedziny czasopisma:
Chemistry, other