Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder

Data publikacji: 08 maj 2018

Zakres stron: 113 - 117

Otrzymano: 05 paź 2016

Przyjęty: 17 sty 2018

DOI: https://doi.org/10.2478/prolas-2018-0018

Słowa kluczowe

biscuits, antioxidant activity, polyphenols, crude fibre, amino acids

© 2018 Eva Ivanišová et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.