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

Horváth Zsuzsanna: Comparative analysis of colour and sensory parameters of konzum biscuits made from high fiber flour using sweetener. In: International Conference on Science, Technology, Engineering and Economy. p. 93. (2022)

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Item Type: Article
Heading title: Food technology
Journal or Publication Title: International Conference on Science, Technology, Engineering and Economy
Date: 2022
ISBN: 978-963-306-853-3
Page Range: p. 93
Language: English
Publisher: Faculty of Engineering, University of Szeged
Place of Publication: Szeged
Event Title: International conference on science, technology, engineering and economy (2022) (Szeged)
Related URLs: http://acta.bibl.u-szeged.hu/75186/
Uncontrolled Keywords: Élelmiszeripari technológia - előadáskivonat
Subjects: 02. Engineering and technology
02. Engineering and technology > 02.10. Other engineering and technologies
Date Deposited: 2022. Apr. 22. 11:14
Last Modified: 2022. Apr. 22. 11:14
URI: http://acta.bibl.u-szeged.hu/id/eprint/75263

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