Utilization of Opuntia as an alternative ingredient in value added bread and pasta products
Authors
Tatiana Holkovičová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovak Republic
Zlatica Kohajdová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovak Republic
Michaela Lauková
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovak Republic
Lucia Minarovičová
Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovak Republic
Language: English
Page range: 47 - 61
Published on: Aug 29, 2023
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
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© 2023 Tatiana Holkovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.