Impact of variety on pea cookie diameter

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F27184145%3A_____%2F13%3A%230000028" target="_blank" >RIV/27184145:_____/13:#0000028 - isvavai.cz</a>
Result on the web
<a href="http://canadianstpress.com/ojs/index.php/CJPB/article/view/82/62" target="_blank" >http://canadianstpress.com/ojs/index.php/CJPB/article/view/82/62</a>
DOI - Digital Object Identifier
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Result language
čeština
Original language name
Impact of variety on pea cookie diameter
Original language description
The aim of this study was to test the possibility of pea cookie baking and the impact of pea variety on cookie quality characteristics. Experimental cookie baking was performed on samples of eight different pea varieties. Results confirmed the possibility of cookie baking from pea and a statistically significant impact of pea variety on cookie diameter, where green pea variety Atlas was the best.
Czech name
Impact of variety on pea cookie diameter
Czech description
The aim of this study was to test the possibility of pea cookie baking and the impact of pea variety on cookie quality characteristics. Experimental cookie baking was performed on samples of eight different pea varieties. Results confirmed the possibility of cookie baking from pea and a statistically significant impact of pea variety on cookie diameter, where green pea variety Atlas was the best.

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GE - Plant cultivation
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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