INFLUENCE OF LONG LASTING FREEZING TO BAKING QUALITY

by Jana Šmitalová, Tatiana Bojňanská
Published 2013-12-01

IMPACT OF AMARANTH (AMARANTH SP.) ON TECHNOLOGICAL QUALITY OF BAKERY PRODUCTS DURING FROZEN STORAGE

by Tatiana Bojňanská, Jana Šmitalová
Published 2014-02-01

The influence of additional fluors on the retention ability of dough and the technological quality of bakery products

by Tatiana Bojňanská, Jana Šmitalová
Published 2015-08-01

Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.)

by Tatiana Bojňanská, Jana Šmitalová, Alena Vollmannová
Published 2016-01-01

Influence of the xanthan gum addition on the technological and sensory quality of baking products during the freezing storage

by Tatiana Bojňanská, Jana Šmitalová, Vladimír Vietoris, Alena Vollmannová
Published 2016-07-01

BAKERY PRODUCTS WITH THE ADDITION OF SOYBEAN FLOUR AND THEIR QUALITY AFTER FREEZER STORAGE OF DOUGH

by Tatiana Bojňanská, Jana Šmitalová, Alena Vollmannová, Marián Tokár, Vladimír Vietoris
Published 2015-02-01