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  1. 1
    Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology

    Use of transglutaminase for improvement of quality of pastry produced by frozen-dough technology by B. Hozová, J. Jančovičová, L. Dodok, V. Buchtová, L. Staruch

    Published 2002-12-01
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    Article
  2. 2
    Effect of sub-micron grains and defect-dipole interactions on dielectric properties of iron, cobalt, and copper doped barium titanate ceramics

    Effect of sub-micron grains and defect-dipole interactions on dielectric properties of iron, cobalt, and copper doped barium titanate ceramics by Sara C. Mills, Sara C. Mills, Eric A. Patterson, Margo L. Staruch

    Published 2023-09-01
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    Article

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