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The behavior of amaranth, chickpea, millet, corn, quinoa, buckwheat and rice doughs under shear oscillatory and uniaxial elongational tests simulating proving and baking

Burešová, Iva; Kubínek, Roman (Wiley-Blackwell Publishing, Inc., 2016)
The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

Burešová, Iva; Tokár, Marian; Mareček, Jan; Hřivna, Ludek; Faměra, Oldrich; Šottníková, Viera (Academic Press Ltd.Elsevier Science Ltd., 2017)
The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

Burešová, Iva; Masaříková, Lucie; Hřivna, Luděk; Kulhanová, Soňa; Bureš, David (Academic Press, 2016)
The effect of added pumpkin flour on sensory and textural quality of rice bread

Dabash, Vikendra; Burešová, Iva; Tokár, Marián; Zacharová, Michaela; Gál, Robert (Slovak University of Agriculture, 2017)
The effect of Chios mastic gum addition on the characteristics of rice dough and bread

Burešová, Iva; Salek, Richardos-Nicolaos; Varga, Erika; Masaříková, Lucie; Bureš, David (Academic Press, 2017)
The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

Burešová, Iva; Kráčmar, Stanislav; Dvořáková, Petra; Středa, Tomáš (Academic Press Ltd.Elsevier Science Ltd., 2014)

Now showing items 1-6 of 6

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