Application of milk thistle (Silybum marianum) in functional biscuits formulation
By: Veronika Bortlíková, Lukáš Kolarič and Peter Šimko
Authors
Veronika Bortlíková
Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Bratislava
Lukáš Kolarič
Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Bratislava
Peter Šimko
Slovak University of Technology in Bratislava, Faculty of Chemical and Food Technology, Institute of Food Science and Nutrition, Bratislava
Language: English
Page range: 192 - 199
Published on: Jan 21, 2020
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
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© 2020 Veronika Bortlíková, Lukáš Kolarič, Peter Šimko, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.