Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Anikó Lambert-Meretei"'
Publikováno v:
Progress in Agricultural Engineering Sciences. 18:1-13
Gluten-free (GF) breads are often described with low quality, rapidly staling, dry mouthfeel and crumbling texture attributes. In lack of recent texture profile data on commercially available, preservative-free, freshly-baked GF bread, this study aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ef3778edcb5538c11916d6de9998b70
https://doi.org/10.1556/446.2022.00039
https://doi.org/10.1556/446.2022.00039
Publikováno v:
Progress in Agricultural Engineering Sciences. 17:157-165
In the case of fruit syrups, consumers prefer thicker, deep-coloured ones because they remind them of good old homemade ones. Physical properties – as viscosity, colour, refractive index, soluble solid content (SSC), and electrical impedance - of f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19b919b718f6de4d9327b9950360a006
https://doi.org/10.1556/446.2021.30018
https://doi.org/10.1556/446.2021.30018
Autor:
Csilla Farkas, Zsanett Bodor, Timea Kaszab, Eszter Vozáry, John-Lewis Zinia Zaukuu, Zoltan Kovacs, Mahmoud Said Rashed, Anikó Lambert-Meretei
Publikováno v:
IFMBE Proceedings ISBN: 9789811334979
Characterization of different Lactobacillus bacterial strains has an increasing demand due to their potential health benefits. Classical cell counting methods are time-consuming and require well trained laboratory work, besides they are having higher
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4643f114b900113092432225268f22c1
https://doi.org/10.1007/978-981-13-3498-6_24
https://doi.org/10.1007/978-981-13-3498-6_24
