Showing 1 - 20 results of 21 for search 'Jolana KAROVIČOVÁ', query time: 0.06s Refine Results
  1. 1
    Rheological and qualitative characteristics of pea flour incorporated cracker biscuits

    Rheological and qualitative characteristics of pea flour incorporated cracker biscuits by Jolana Karovičová, M. Magala, Zlatica Kohajdová

    Published 2013-01-01
    Get full text
    Article
  2. 2
    Lupin composition and possible use in bakery - a review

    Lupin composition and possible use in bakery - a review by Zlatica Kohajdová, Jolana Karovičová, Štefan Schmidt

    Published 2011-06-01
    Get full text
    Article
  3. 3
    STALING OF BAKERY PRODUCTS

    STALING OF BAKERY PRODUCTS by Jolana Karovičová, Zlatica Kohajdová, Michal Magala

    Published 2011-04-01
    Get full text
    Article
  4. 4
    DIETARY FIBER: DEFINTION, SOURCES AND EXTRACTION

    DIETARY FIBER: DEFINTION, SOURCES AND EXTRACTION by Jolana Karovičová, Zlatica Kohajdová, Michaela Jurasová

    Published 2011-04-01
    Get full text
    Article
  5. 5
    Effect of hydrated apple powder on dough rheology and cookies quality

    Effect of hydrated apple powder on dough rheology and cookies quality by Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová

    Published 2016-10-01
    Get full text
    Article
  6. 6
    The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages

    The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages by Marcel Mati, Michal Magala, Jolana Karovičová, Ladislav Staruch

    Published 2015-05-01
    Get full text
    Article
  7. 7
    Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety

    Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety by Michaela Lauková, Jolana Karovičová, Zlatica Kohajdová, Lucia Minarovičová

    Published 2018-03-01
    Get full text
    Article
  8. 8
    Utilization of citrus crops processing by-products in the preparation of tarhana

    Utilization of citrus crops processing by-products in the preparation of tarhana by Michal Magala, Zlatica Kohajdová, Jolana Karovičová, Andrea Šubová

    Published 2015-05-01
    Get full text
    Article
  9. 9
    Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran

    Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran by Michaela Lauková, Jolana Karovičová, Lucia Minarovičová, Zlatica Kohajdová

    Published 2020-04-01
    Get full text
    Article
  10. 10
    The Chemical Composition of Grape Fibre

    The Chemical Composition of Grape Fibre by Jolana Karovičová, Zlatica Kohajdová, Lucia Minarovičová, Veronika Kuchtová

    Published 2015-05-01
    Get full text
    Article
  11. 11
    Wheat bran stabilization and its effect on cookies quality

    Wheat bran stabilization and its effect on cookies quality by Michaela Lauková, Jolana Karovičová, Lucia Minarovičová, Zlatica Kohajdová

    Published 2019-02-01
    Get full text
    Article
  12. 12
    Effect of wheat and corn germs addition on the physical properties and crackers sensory quality

    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
    Get full text
    Article
  13. 13
    EFFECT OF CHICKPEA AND PEA FLOUR ADDITION ON THE QUALITATIVE AND SENSORY PARAMETERS OF BAKERY PRODUCTS

    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
    Get full text
    Article
  14. 14
    Utilization of pumpkin powder in baked rolls

    Utilization of pumpkin powder in baked rolls by Lucia Minarovičová, Michaela Lauková, Jolana Karovičová, Zlatica Kohajdová

    Published 2018-03-01
    Get full text
    Article
  15. 15
    Evaluation and comparison of the content of total polyphenols and antioxidant activity in onion, garlic and leek

    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
    Get full text
    Article
  16. 16
    Gluten-free rice muffins enriched with teff flour

    Gluten-free rice muffins enriched with teff flour by Lucia Minarovičová, Michela Lauková, Jolana Karovičová, Zlatica Kohajdová, Veronika Kepičová

    Published 2019-03-01
    Get full text
    Article
  17. 17
    Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta

    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
    Get full text
    Article
  18. 18
    Application of lactic acid bacteria for production of fermented beverages based on rice flour

    Application of lactic acid bacteria for production of fermented beverages based on rice flour by Michal MAGALA, Zlatica KOHAJDOVÁ, Jolana KAROVIČOVÁ, Mária GREIFOVÁ, Jarmila HOJEROVÁ

    Published 2015-10-01
    Get full text
    Article
  19. 19
    Qualitative properties of pasta enriched with celery root and sugar beet by-products

    Qualitative properties of pasta enriched with celery root and sugar beet by-products by Lucia MINAROVIČOVÁ, Michaela LAUKOVÁ, Zlatica KOHAJDOVÁ, Jolana KAROVIČOVÁ, Dominika DOBROVICKÁ, Veronika KUCHTOVÁ

    Published 2018-02-01
    Get full text
    Article
  20. 20
    The content of total polyphenols and antioxidant activity in red beetroot

    The content of total polyphenols and antioxidant activity in red beetroot by Petra Kavalcová, Judita Bystrická, Ján Tomáš, Jolana Karovičová, Ján Kovarovič, Marianna Lenková

    Published 2015-05-01
    Get full text
    Article

Search Tools: