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The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time by Alena Kratochvílová, Richardos Nikolaos Salek, Martin Vašina, Eva Lorencová, Vendula Kůrová, Zuzana Lazárková, Jolana Dostálová, Jana Šenkýřová
Published 2022-11-01
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The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products by Anna Vincová, Kristýna Šantová, Vendula Kůrová, Alena Kratochvílová, Veronika Halámková, Markéta Suchánková, Eva Lorencová, Daniela Sumczynski, Richardos Nikolaos Salek
Published 2023-04-01
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