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rdf:type
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Description
| - Tato práce pojednává o sorpčních a tepelných vlastnostech rýže, bramborového škrobu a ovesných vloček. (cs)
- This paper deals with sorption and thermal properties of rice, potato starch and oat flakes.
- This paper deals with sorption and thermal properties of rice, potato starch and oat flakes. (en)
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Title
| - Sorption and thermal properties of rice, potato starch and oat flakes
- Sorpční a tepelné vlastnosti rýže, bramborového škrobu a ovesných vloček (cs)
- Sorption and thermal properties of rice, potato starch and oat flakes (en)
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skos:prefLabel
| - Sorption and thermal properties of rice, potato starch and oat flakes
- Sorpční a tepelné vlastnosti rýže, bramborového škrobu a ovesných vloček (cs)
- Sorption and thermal properties of rice, potato starch and oat flakes (en)
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skos:notation
| - RIV/00027022:_____/08:9P000242!RIV09-MZE-00027022
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/00027022:_____/08:9P000242
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - moisture content; humidity; water activity; enthalpy; evaporation; heat; bound water (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Sciences
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Houška, Milan
- Landfeld, Aleš
- Hoke, Karel
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http://linked.open...ain/vavai/riv/wos
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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