Influence of grapeseed oi l microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf

Bulgarian Journal of Agricultural Science

Volumn 20, Issue 3, 2014, Pages 510-514

  Pecivova, P Boudova ^a   Mlcek, J ^a   Kuban, V ^a  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Bread; Microemulsion; Sensory analysis; Texture

Indexed keywords

SECALE CEREALE; TRITICUM AESTIVUM; VITACEAE; VITIS VINIFERA;

EID: 84922331812     PISSN: 13100351     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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