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