Publikace UTB
Repozitář publikační činnosti UTB
Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf
Repozitář DSpace/Manakin
Kontaktujte nás | Jazyk: čeština English
- Domovská stránka DSpace
- →
- Recenzovaný odborný článek
- →
- Fakulta technologická
- →
- Zobrazit záznam
JavaScript is disabled for your browser. Some features of this site may not work without it.
| Název: | Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf | ||||||||||
| Autor: | Boudová Pečivová, Pavlína; Mlček, Jiří; Kubáň, Vlastimil | ||||||||||
| Typ dokumentu: | Recenzovaný odborný článek (English) | ||||||||||
| Zdrojový dok.: | Bulgarian Journal of Agricultural Science. 2014, vol. 20, issue 3, p. 510-514 | ||||||||||
| ISSN: | 1310-0351 (Sherpa/RoMEO, JCR) | ||||||||||
|
Journal Impact
This chart shows the development of journal-level impact metrics in time
|
|||||||||||
| Abstrakt: | Additions of o/w microemulsions made from Vitis vinifera virgin grape seed oil on textural and sensory properties of wheat-rye bread and wheat French loaf were evaluated. Texture analysis of the final products showed no differences in firmness. The samples of wheat French loaf with additions of the microemulsion had lower dryness in comparison to control wheat French loaf. The samples of wheat French loaf with higher additions of the microemulsion (30-40 g/kg) had better quality than the control sample of the wheat French loaf. Selected assessors evaluated the samples of French loaf with additions of the microemulsion as better quality and less dry. | ||||||||||
| Plný text: | http://www.agrojournal.org/20/20.htm#3 | ||||||||||
| Zobrazit celý záznam | |||||||||||
Soubory tohoto záznamu
Citace ČSN ISO 690:2011
Citace článku v časopise:
BOUDOVÁ PEČIVOVÁ, Pavlína, Jiří MLČEK a Vlastimil KUBÁŇ. Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf. Bulgarian Journal of Agricultural Science [online]. 2014, vol. 20, iss. 3, s. 510-514. [cit. 2024-12-22]. ISSN 1310-0351. Dostupné z: http://www.agrojournal.org/20/20.htm#3.
Tyto citace vytvořil software a mohou obsahovat chyby. Pro ověření přesnosti si nastudujte příslušnou citační normu nebo příručku.
BOUDOVÁ PEČIVOVÁ, Pavlína, Jiří MLČEK a Vlastimil KUBÁŇ. Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf. Bulgarian Journal of Agricultural Science [online]. 2014, vol. 20, iss. 3, s. 510-514. [cit. 2024-12-22]. ISSN 1310-0351. Dostupné z: http://www.agrojournal.org/20/20.htm#3.
Tyto citace vytvořil software a mohou obsahovat chyby. Pro ověření přesnosti si nastudujte příslušnou citační normu nebo příručku.
