Showing 1 - 13 results of 13 for search 'M. Hrušková', query time: 0.03s Refine Results
  1. 1
    Prediction of wheat and flour Zeleny sedimentation value using NIR technique.

    Prediction of wheat and flour Zeleny sedimentation value using NIR technique. by M. Hrušková, O. Faměra

    Published 2003-06-01
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  2. 2
    Effect of ascorbic acid on the rheological properties of wheat fermented dough

    Effect of ascorbic acid on the rheological properties of wheat fermented dough by M. Hrušková, D. Novotná

    Published 2003-08-01
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  3. 3
    Use of maturograph and spring oven for the dermination of wheat flour baking characteristics

    Use of maturograph and spring oven for the dermination of wheat flour baking characteristics by M. Hrušková, J. Skvrnová

    Published 2003-04-01
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  4. 4
    Image data of crumb structure of bread from flour of czech spring wheat cultivars

    Image data of crumb structure of bread from flour of czech spring wheat cultivars by I. Švec, M. Hrušková

    Published 2004-08-01
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  5. 5
    Wheat flour fermentation study

    Wheat flour fermentation study by I. Švec, M. Hrušková

    Published 2004-02-01
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  6. 6
    Wheat flour dough alveograph characteristics predicted by NIRSystems 6500

    Wheat flour dough alveograph characteristics predicted by NIRSystems 6500 by M. Hrušková, P. Šmejda

    Published 2003-02-01
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  7. 7
    Changes of wheat flour properties during short term storage

    Changes of wheat flour properties during short term storage by M. Hrušková, D. Machová

    Published 2002-08-01
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  8. 8
    Wheat and flour quality relations in a commercial mill

    Wheat and flour quality relations in a commercial mill by M. Hrušková, K. Hanzlíková, P. Varáček

    Published 2001-10-01
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  9. 9
    Wheat flour dough rheological characteristics predicted by NIRSystems 6500

    Wheat flour dough rheological characteristics predicted by NIRSystems 6500 by M. Hrušková, M. Bednářová, F. Novotný

    Published 2001-12-01
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  10. 10
    Evaluation of methods for wheat grain hardness determination

    Evaluation of methods for wheat grain hardness determination by O. Faměra, M. Hrušková, D. Novotná

    Published 2004-11-01
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  11. 11
    Wheat sedimentation values and falling number

    Wheat sedimentation values and falling number by M. Hrušková, V. Škodová, J. Blažek

    Published 2004-04-01
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    Article
  12. 12
    Effect of malt flour addition on the rheological properties of wheat fermented dough

    Effect of malt flour addition on the rheological properties of wheat fermented dough by M. Hrušková, I. Švec, I. Kučerová

    Published 2003-12-01
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    Article
  13. 13
    Use of spectrograph NIRS 6500 for prediction of wheat flour quality characteristics

    Use of spectrograph NIRS 6500 for prediction of wheat flour quality characteristics by J. Pekárková, M. Hrušková, F. Novotný, D. Jurečka, E. Morávková

    Published 2000-12-01
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