Comparative analysis of colour and sensory parameters of konzum biscuits made from high fiber flour using sweetener

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Bibliographic Details
Main Author: Horváth Zsuzsanna
Corporate Author: International conference on science, technology, engineering and economy (2022) (Szeged)
Format: Article
Published: Faculty of Engineering, University of Szeged Szeged 2022
Series:International Conference on Science, Technology, Engineering and Economy
Kulcsszavak:Élelmiszeripari technológia - előadáskivonat
Subjects:
Online Access:http://acta.bibl.u-szeged.hu/75263
Description
Physical Description:93
ISBN:978-963-306-853-3