Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties

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Standort
Deutsche Nationalbibliothek Frankfurt am Main
ISSN
1573-9104
Umfang
Online-Ressource
Sprache
Englisch
Anmerkungen
online resource.

Erschienen in
Effect of Replacing Cocoa Powder by Carob Powder in the Muffins on Sensory and Physicochemical Properties ; volume:73 ; number:3 ; day:8 ; month:6 ; year:2018 ; pages:196-202 ; date:9.2018
Plant foods for human nutrition ; 73, Heft 3 (8.6.2018), 196-202, 9.2018

Klassifikation
Technische Chemie

Urheber
Pawłowska, Katarzyna
Beteiligte Personen und Organisationen
Kuligowski, Maciej
Jasińska-Kuligowska, Iwona
Kidoń, Marcin
Siger, Aleksander
Rudzińska, Magdalena
Nowak, Jacek
SpringerLink (Online service)

DOI
10.1007/s11130-018-0675-0
URN
urn:nbn:de:101:1-2018091408404809774253
Rechteinformation
Der Zugriff auf das Objekt ist unbeschränkt möglich.
Letzte Aktualisierung
15.08.2025, 07:33 MESZ

Datenpartner

Dieses Objekt wird bereitgestellt von:
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Beteiligte

  • Pawłowska, Katarzyna
  • Kuligowski, Maciej
  • Jasińska-Kuligowska, Iwona
  • Kidoń, Marcin
  • Siger, Aleksander
  • Rudzińska, Magdalena
  • Nowak, Jacek
  • SpringerLink (Online service)

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