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Potential of bran from various wheat variety for cookies production Cover

Potential of bran from various wheat variety for cookies production

Acta Chimica Slovaca
Volume 9 (2016): Issue 2 (October 2016)
By: Michaela Lauková,  Jolana Karovičová,  Zlatica Kohajdová,  Mária Babulicová,  Ľubomír Rückschloss and  Veronika Lopatková  
Open Access
|Dec 2016

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DOI: https://doi.org/10.1515/acs-2016-0016 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X
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Language: English
Page range: 95 - 99
Published on: Dec 8, 2016
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
cookie,
dough,
farinograph,
spelt bran,
wheat bran
Related subjects:
Chemistry,
Chemistry, other

© 2016 Michaela Lauková, Jolana Karovičová, Zlatica Kohajdová, Mária Babulicová, Ľubomír Rückschloss, Veronika Lopatková, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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