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  • The aim of this study was to evaluate and identify the most satisfactory organoleptic properties of coffee extracts added into cookies formulation. For that reason, colour determination and sensory evaluation of important qualitative attributes of cookies with various coffee extract additions were done and acrylamide level was determined.
  • The aim of this study was to evaluate and identify the most satisfactory organoleptic properties of coffee extracts added into cookies formulation. For that reason, colour determination and sensory evaluation of important qualitative attributes of cookies with various coffee extract additions were done and acrylamide level was determined. (en)
Title
  • Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation
  • Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation (en)
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  • Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation
  • Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation (en)
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  • RIV/00216305:26310/12:PU102314!RIV13-MSM-26310___
http://linked.open...avai/riv/aktivita
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  • S
http://linked.open...vai/riv/dodaniDat
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  • 163726
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  • RIV/00216305:26310/12:PU102314
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • coffee extracts, sensory properties, acrylamide (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [1FE7CB53FA9A]
http://linked.open...in/vavai/riv/obor
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http://linked.open...iv/tvurceVysledku
  • Ciesarová, Zuzana
  • Kukurová, Kristína
  • Marková, Lucie
http://localhost/t...ganizacniJednotka
  • 26310
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