Impact of lupin inclusion on the rheological and qualitative characteristics, and sensory acceptability of baked rolls

• Autorzy: Holkovicova T. , Kohajdova Z. , Laukova M. , Staruch L.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2025
• Tom: 75
• Numer: 1
• Opis fizyczny: p.5-15,fig.,ref.

Twórcy

autor

Holkovicova T.

• Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic

autor

Kohajdova Z.

• Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic

autor

Laukova M.

• Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic

autor

Staruch L.

• Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic

Identyfikatory

DOI

10.31883/pjfns/199852