Košík

0497894 - BC 2019 RIV US eng J - Článek v odborném periodiku
Černíková, M. - Nebesářová, Jana - Salek, R. N. - Popková, R. - Buňka, F.
The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese.
Journal of Dairy Science. Roč. 101, č. 4 (2018), s. 2956-2962. ISSN 0022-0302. E-ISSN 1525-3198
Grant CEP: GA MŠMT(CZ) LM2015062
Grant ostatní: Tomas Bata University in Zlin, Czech Republic(CZ) IGA/FT/2018/003
Institucionální podpora: RVO:60077344
Klíčová slova: textural properties * emulsifying salts * model * fat * mixtures * spreads * processed cheese * rework * rheology * cryo-scanning electron microscopy
Obor OECD: Biochemical research methods
Impakt faktor: 3.082, rok: 2018
Trvalý link: http://hdl.handle.net/11104/0290365