Texture analyses of snack - type products made from coloured wheat

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915654" target="_blank" >RIV/62156489:43210/19:43915654 - isvavai.cz</a>
Alternative codes found
RIV/62157124:16270/19:43877579
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Texture analyses of snack - type products made from coloured wheat
Original language description
In this study, texture parameters of snack products made from three wheat varieties Triticum aestivum L. were investigated. Hardness and fracturability belong to common textural parameters of snacks products. Significant difference (p < 0.05) was observed between Control and Skorpion groups of snacks in hardness parameter and between Skorpion and Konini in fracturability. The future objective will be to evaluate the nutritional composition of snack foods made from coloured wheat.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Hygiena alimentorum XL: Bezpečnosť a kvalita mliečnych a rastlinných komodít: Recenzovaný zborník prednášok a posterových prezentácií z medzinárodnej vedeckej konferencie
ISBN
978-80-8077-620-6
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
420-423
Publisher name
Univerzita veterinárskeho lekárstva a farmácie v Košiciach
Place of publication
Košice
Event location
Štrbské Pleso
Event date
May 15, 2019
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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