About: Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products

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About: Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products. Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products. (en)
Title	Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products (en)
skos:prefLabel	Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products (en)
skos:notation	RIV/62156489:43210/13:00203509!RIV14-MSM-43210___
http://linked.open...avai/predkladatel	Agronomická fakulta
http://linked.open...avai/riv/aktivita	S
http://linked.open...avai/riv/aktivity	S
http://linked.open...iv/cisloPeriodika	4
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Šottníková, Viera Kučerová, Jindřiška Nedomová, Šárka
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Mendelova univerzita v Brně / Agronomická fakulta
http://linked.open...dnocenehoVysledku	79727
http://linked.open...ai/riv/idVysledku	RIV/62156489:43210/13:00203509
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	bakery test; wheat fibre; sensory analysis; apple fibre; bamboo fibre; potato fibre (en)
http://linked.open.../riv/klicoveSlovo	sensory analysis apple fibre bakery test bamboo fibre potato fibre wheat fibre
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[48287B0DF457]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	31
http://linked.open...iv/tvurceVysledku	Kučerová, Jindřiška Nedomová, Šárka Šottníková, Viera
issn	1212-1800
number of pages	7 (xsd:int)
http://localhost/t...ganizacniJednotka	43210

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