The Chemical Composition of Grape Fibre

by Jolana Karovičová, Zlatica Kohajdová, Lucia Minarovičová, Veronika Kuchtová
Published 2015-05-01

EFFECT OF CHICKPEA AND PEA FLOUR ADDITION ON THE QUALITATIVE AND SENSORY PARAMETERS OF BAKERY PRODUCTS

by Veronika Kuchtová, Zlatica Kohajdová, Jolana Karovičová, Michal Magala
Published 2012-04-01

Effect of wheat and corn germs addition on the physical properties and crackers sensory quality

by Veronika Kuchtová, Lucia Minarovičová, Zlatica Kohajdová, Jolana Karovičová
Published 2016-11-01

Evaluation and comparison of the content of total polyphenols and antioxidant activity in onion, garlic and leek

by Petra Kavalcová, Judita Bystrická, Ján Tomáš, Jolana Karovičová, Veronika Kuchtová
Published 2014-11-01

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

by Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová
Published 2017-01-01