IMPACT OF AMARANTH (AMARANTH SP.) ON TECHNOLOGICAL QUALITY OF BAKERY PRODUCTS DURING FROZEN STORAGE von Bojnanská, Tatiana, Smitalová, Jana

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INFLUENCE OF LONG LASTING FREEZING TO BAKING QUALITY von Smitalová, Jana, Bojnanská, Tatiana

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The influence of additional fluors on the retention ability of dough and the technological quality of bakery products von Bojňanská Tatiana, Šmitalová Jana

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Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.) von Bojňanská, Tatiana, Šmitalová, Jana, Vollmannová, Alena

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BAKERY PRODUCTS WITH THE ADDITION OF SOYBEAN FLOUR AND THEIR QUALITY AFTER FREEZER STORAGE OF DOUGH von Bojňanská, Tatiana, Šmitalová, Jana, Vollmannová, Alena, Tokár, Marián, Vietoris, Vladimír

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Influence of the xanthan gum addition on the technological and sensory quality of baking products during the freezing storage von Bojňanská, Tatiana, Šmitalová, Jana, Vietoris, Vladimí­r, Vollmannová, Alena

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The prevalence of hepatitis E virus in piglets on Czech pig production farms and phylogenetic analysis of recovered isolates von Kosinova, E., Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Bendova, J., Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Vasickova, P., Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Smitalova, R., Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic), Prodelalova, J., Vyzkumny Ustav Veterinarniho Lekarstvi, Brno (Czech Republic)

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