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  • The aim of this work was to determine the effect of apple pectin and arabic gum on the organoleptic characteristics of pizza flans. Significant differences in the sensory characteristics, such as flavour and change during chewing as well as the quality between the pizza flan with the addition of hydrocolloids and the pizza flan without them were found out. The additions of hydrocolloids improve the quality and flavour of pizza flans. On the other hand, higher amounts of gum arabic from the acacia tree caused worse tenderness of the bakery product. Copyright 2013 Copyright Taylor and Francis Group, LLC.
  • The aim of this work was to determine the effect of apple pectin and arabic gum on the organoleptic characteristics of pizza flans. Significant differences in the sensory characteristics, such as flavour and change during chewing as well as the quality between the pizza flan with the addition of hydrocolloids and the pizza flan without them were found out. The additions of hydrocolloids improve the quality and flavour of pizza flans. On the other hand, higher amounts of gum arabic from the acacia tree caused worse tenderness of the bakery product. Copyright 2013 Copyright Taylor and Francis Group, LLC. (en)
Title
  • The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza
  • The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza (en)
skos:prefLabel
  • The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza
  • The influence of pectin from apple and gum arabic from acacia tree on the quality of pizza (en)
skos:notation
  • RIV/70883521:28110/13:43870014!RIV14-MSM-28110___
http://linked.open...avai/predkladatel
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika
  • 7
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
  • 79867
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/13:43870014
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • Dough, Hydrocolloid, Pizza, Quality, Sensory analysis (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • US - Spojené státy americké
http://linked.open...ontrolniKodProRIV
  • [BCFB29DB3EDD]
http://linked.open...i/riv/nazevZdroje
  • International Journal of Food Properties
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 16
http://linked.open...iv/tvurceVysledku
  • Hrabě, Jan
  • Boudová Pečivová, Pavlína
  • Dula, Tomáš
http://linked.open...ain/vavai/riv/wos
  • 000319382100001
http://linked.open...n/vavai/riv/zamer
issn
  • 1094-2912
number of pages
http://bibframe.org/vocab/doi
  • 10.1080/10942912.2011.587931
http://localhost/t...ganizacniJednotka
  • 28110
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