Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices
- 期刊名称Journal of Chemistry
- 作者Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz
- 卷第2015卷
- 印刷ISSN2090-9063
- 电子ISSN2090-9071
- 文件大小1442.07KB
- 发表时间2015
- DOI10.1155/2015/418639
- 页码1-9