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Utilization of Opuntia as an alternative ingredient in value added bread and pasta products Cover

Utilization of Opuntia as an alternative ingredient in value added bread and pasta products

Acta Chimica Slovaca
Volume 16 (2023): Issue 1 (January 2023)
By: Tatiana Holkovičová,  Zlatica Kohajdová,  Michaela Lauková and  Lucia Minarovičová  
Open Access
|Aug 2023

Authors

Tatiana Holkovičová

tatiana.holkovicova@stuba.sk

Department of Food Technology, Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Slovak Republic

Zlatica Kohajdová

zlatica.kohajdova@stuba.sk

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
DOI: https://doi.org/10.2478/acs-2023-0005 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X
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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:
bread,
dough rheology,
nopal,
pasta,
sensory attributes
Related subjects:
Chemistry,
Chemistry, other

© 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.

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