Quinoa - a rewiev by Michala JANCUROVÁ, Lucia MINAROVIČOVÁ, Alexander DANDÁR

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

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

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

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

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Effect of wheat and corn germs addition on the physical properties and crackers sensory quality by Veronika Kuchtová, Lucia Minarovičová, Zlatica Kohajdová, Jolana Karovičová

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

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

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Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta by Lucia Minarovičová, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Veronika Kuchtová

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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

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Utilisation of Quinoa for development of fermented beverages by Jolana Karovičová, Zlatica Kohajdová, Michaela Lauková, Lucia Minarovičová, Mária Greifová, Jarmila Hojerová, Gabriel Greif

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