SENSORY AND QUALITATIVE PROPERTIES OF WHEAT FLOUR CRACKERS WITH CHASTE TREE BERRY FLOUR (VITEX AGNUS CASTUS) AFTER EXTRACTION
Daliborka Koceva Komlenić, Marko Jukić*, Gjore Nakov, Ana Šušak, Ana Bucić-Kojić,
Mirela Planinić, Stela Jokić, Marina Zorić, Jasmina Lukinac
Key words: Cracker quality, Sensory evaluation, Wheat flour, Utilisation of by-products,
Chaste tree berry flour after supercritical CO2 extraction.
