EFFECT OF CHICKPEA AND PEA FLOUR ADDITION ON THE QUALITATIVE AND SENSORY PARAMETERS OF BAKERY PRODUCTS

EFFECT OF CHICKPEA AND PEA FLOUR ADDITION ON THE QUALITATIVE AND SENSORY PARAMETERS OF BAKERY PRODUCTS

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Bibliographic Details
Main Authors: Veronika Kuchtová, Zlatica Kohajdová, Jolana Karovičová, Michal Magala
Format: Article
Language:English
Published: HACCP Consulting 2012-04-01
Series:Potravinarstvo
Subjects:
chickpea
pea
bakery products
qualitative parameters
sensory properties
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/185

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http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/185

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