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1Electronic Resource
المؤلفون: Neuwirth, Vojtěch, Lapčíková, Barbora, Lapčík, Lubomír, Valenta, Tomáš, Míšková, Zuzana
مصطلحات الفهرس: ganache, texture profile, viscoelasticity, DSC, microbial analysis, sensory preferences, article
URL:
http://publikace.k.utb.cz/handle/10563/1011996 https://www.sciencedirect.com/science/article/pii/S0260877424001900 https://www.sciencedirect.com/science/article/pii/S0260877424001900/pdfft?md5=6ceafda2f280d18f54ae956984de3b9a&pid=1-s2.0-S0260877424001900-main.pdf
Journal of Food Engineeringhttps://www.sciencedirect.com/science/article/pii/S0260877424001900 https://www.sciencedirect.com/science/article/pii/S0260877424001900/pdfft?md5=6ceafda2f280d18f54ae956984de3b9a&pid=1-s2.0-S0260877424001900-main.pdf -
2Academic Journal
المؤلفون: Lapčíková, Barbora, Lapčík, Lubomír, Valenta, Tomáš, Neuwirth, Vojtěch
المصدر: Foods; Aug2024, Vol. 13 Issue 16, p2543, 20p
مصطلحات موضوعية: SCIENTIFIC literature, FOOD industry, HYDROCOLLOIDS, STEROLS, CHOCOLATE
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3Dissertation/ Thesis
المؤلفون: Neuwirth, Vojtěch
المساهمون: Lapčíková, Barbora, Salek, Richardos Nikolaos
مصطلحات موضوعية: čokoládový bonbon, MAG DAG, emulze O/V, guar gum, mléčná bílkovina, vývoj receptury, vývoj technologického postupu, DSC, TPA, reologie, mikrobiologie, senzorická analýza, filled chocolates, emulsion O/W, dairy proteins, recipe development, technological process development, rheology, microbiology, sensory analysis
Relation: Elektronický archiv Knihovny UTB; http://hdl.handle.net/10563/53554; 65406
الاتاحة: http://hdl.handle.net/10563/53554
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