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Description
  • Reologické a texturní charakteristiky jogurtem modifikovaných majonéz vykazují stejně jako jiné potravinářské emulze lineární a semilogaritmické závislosti. Reologická měření lze proto použít k rychlému stanovení textury. (cs)
  • Rheological and textural characteristics of mayonnaise modified by the adition of yoghurt showed relations similar to those in other food emulsions – linear and semilogarithmic. Rheological measurement is therefore useful for a rapid determination of texture.
  • Rheological and textural characteristics of mayonnaise modified by the adition of yoghurt showed relations similar to those in other food emulsions – linear and semilogarithmic. Rheological measurement is therefore useful for a rapid determination of texture. (en)
Title
  • Rheological and Sensory Characteristics of Yoghurt-Modified Mayonnaise
  • Rheological and Sensory Characteristics of Yoghurt-Modified Mayonnaise (en)
  • Reologické a sensorické charakteristiky jogurtem modifikovaných majonéz (cs)
skos:prefLabel
  • Rheological and Sensory Characteristics of Yoghurt-Modified Mayonnaise
  • Rheological and Sensory Characteristics of Yoghurt-Modified Mayonnaise (en)
  • Reologické a sensorické charakteristiky jogurtem modifikovaných majonéz (cs)
skos:notation
  • RIV/67985874:_____/08:00319500!RIV09-AV0-67985874
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(IAA2060404), Z(AV0Z20600510), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika
  • 3
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 392790
http://linked.open...ai/riv/idVysledku
  • RIV/67985874:_____/08:00319500
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • mayonnaise; rheology; sensory analysis; texture; yoghurt (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [3453D0CF9E0F]
http://linked.open...i/riv/nazevZdroje
  • Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 26
http://linked.open...iv/tvurceVysledku
  • Pokorný, J.
  • Štern, Petr
  • Panovská, Z.
  • Šedivá, A.
http://linked.open...ain/vavai/riv/wos
  • 000257233100005
http://linked.open...n/vavai/riv/zamer
issn
  • 1212-1800
number of pages
is http://linked.open...avai/riv/vysledek of
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