Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder
Authors
Eva Ivanišová
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
Barbara Mickowska
Malopolska Centre of Food Monitoring, Faculty of Food Technology, Agriculture University in Cracow, Balicka, Poland
Peter Socha
Research Centre AgroBioTech, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
Ivana Režová
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
Attila Kántor
Vitaflóra – Mill Company, Kolárovo, Slovakia
Ladislav Haris
Vitaflóra – Mill Company, Kolárovo, Slovakia
Marián Tokár
Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
Margarita Terentjeva
Faculty of Veterinary Medicine, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
Miroslava Kačániová
Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
Language: English
Page range: 113 - 117
Submitted on: Oct 5, 2016
Accepted on: Jan 17, 2018
Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
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© 2018 Eva Ivanišová, Barbara Mickowska, Peter Socha, Ivana Režová, Attila Kántor, Ladislav Haris, Marián Tokár, Margarita Terentjeva, Miroslava Kačániová, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.