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

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

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

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

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

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

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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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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

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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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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

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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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Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products by Anna Mikulajová, Zuzana Matejčeková, Zlatica Kohajdová, Silvia Mošovská, Eva Hybenová, Ľubomír Valík

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Fermented Cranberry Fortified Buckwheat Product—Phenolic Composition, Antioxidant and Microbiological Properties by Anna Mikulajová, Zuzana Matejčeková, Silvia Mošovská, Zlatica Kohajdová, Ľubomír Valík, Eva Hybenová

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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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