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Nutrition and health functionality of hemp products in wheat cereal products – butter cut-out biscuits and leavened pastry Cover

Nutrition and health functionality of hemp products in wheat cereal products – butter cut-out biscuits and leavened pastry

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 11 (2021): Issue 1 (May 2021)
By: Marie Hrušková and  Ivan Švec  
Open Access
|May 2022

Authors

Marie Hrušková

Union of Industrial Mills of the Czech Republic

Ivan Švec

Ivan.Svec@vscht.cz

Department of Carbohydrates and Cereals, University of Chemistry and Technology Prague
DOI: https://doi.org/10.2478/mjfst-2022-0006 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
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Language: English
Page range: 39 - 46
Published on: May 6, 2022
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
Hemp leaf,
hemp flower,
hemp flour,
wheat pastry,
wheat butter biscuits
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine

© 2022 Marie Hrušková, Ivan Švec, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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