. . . "Prague" . "Hou\u0161ka, Milan" . "Krekry z nakl\u00ED\u010Den\u00FDch s\u00F3jov\u00FDch bob\u016F se sn\u00ED\u017Eenou hladinou galaktosid\u016F"@cs . . . . "\u00DA\u0159ad pr\u016Fmyslov\u00E9ho vlastnictv\u00ED" . "Crackers of germinated soybeans with reduced level of galactosides"@en . "Krekry z nakl\u00ED\u010Den\u00FDch s\u00F3jov\u00FDch bob\u016F se sn\u00ED\u017Eenou hladinou galaktosid\u016F" . . . . "crackers; sprouted bob; drying"@en . . . "Basic pasta for production of crackers contains whole sprouted bob including sprout. Removed are 80 wt. % only bean husks which contain most ?-galactosides. To this paste there were added fats, crushed vegetables, fruits and other additives and flavoring substances according to individual recipes. Drying is performed by inserting a pre-formed shaped crackers into an oven preheated to 160 \u00B0C for 10 minutes. Furthermore crackers were only dried at 80 \u00B0C for 3 hours."@en . "2014-07-21+02:00"^^ . "Z\u00E1kladn\u00ED pasta pro v\u00FDrobu krekr\u016F obsahuje cel\u00FD nakl\u00ED\u010Den\u00FD bob v\u010Detn\u011B kl\u00ED\u010Dku. Odstran\u011Bny jsou z 80 % hmotn. pouze slupky bob\u016F, kter\u00E9 obsahuj\u00ED nejv\u00EDce ?-galaktosid\u016F. Do t\u00E9to pasty se p\u0159idaj\u00ED tuky, drcen\u00E1 zelenina, ovoce a ostatn\u00ED p\u0159\u00EDdavn\u00E9 a aromatick\u00E9 l\u00E1tky dle jednotliv\u00FDch receptur. Su\u0161en\u00ED se prov\u00E1d\u00ED vlo\u017Een\u00EDm hotov\u00FDch vytvo\u0159en\u00FDch tvarovan\u00FDch krekr\u016F do su\u0161\u00E1rny p\u0159edem vyh\u0159\u00E1t\u00E9 na 160\u00B0C na dobu 10 minut. D\u00E1le se krekry u\u017E jen su\u0161\u00ED p\u0159i 80\u00B0C po dobu 3 hodin." . "27210" . "RIV/00027022:_____/14:00000489" . . "[CE03A2F97C16]" . "K\u00FDhos, Karel" . . "Strohalm, Jan" . "Z\u00E1kladn\u00ED pasta pro v\u00FDrobu krekr\u016F obsahuje cel\u00FD nakl\u00ED\u010Den\u00FD bob v\u010Detn\u011B kl\u00ED\u010Dku. Odstran\u011Bny jsou z 80 % hmotn. pouze slupky bob\u016F, kter\u00E9 obsahuj\u00ED nejv\u00EDce ?-galaktosid\u016F. Do t\u00E9to pasty se p\u0159idaj\u00ED tuky, drcen\u00E1 zelenina, ovoce a ostatn\u00ED p\u0159\u00EDdavn\u00E9 a aromatick\u00E9 l\u00E1tky dle jednotliv\u00FDch receptur. Su\u0161en\u00ED se prov\u00E1d\u00ED vlo\u017Een\u00EDm hotov\u00FDch vytvo\u0159en\u00FDch tvarovan\u00FDch krekr\u016F do su\u0161\u00E1rny p\u0159edem vyh\u0159\u00E1t\u00E9 na 160\u00B0C na dobu 10 minut. D\u00E1le se krekry u\u017E jen su\u0161\u00ED p\u0159i 80\u00B0C po dobu 3 hodin."@cs . "5"^^ . "Krekry z nakl\u00ED\u010Den\u00FDch s\u00F3jov\u00FDch bob\u016F se sn\u00ED\u017Eenou hladinou galaktosid\u016F"@cs . . . . . "Landfeld, Ale\u0161" . . . "Krekry z nakl\u00ED\u010Den\u00FDch s\u00F3jov\u00FDch bob\u016F se sn\u00ED\u017Eenou hladinou galaktosid\u016F" . . "P(QI111B053)" . "5"^^ . . "Crackers of germinated soybeans with reduced level of galactosides"@en . . . . "25159" . "Novotn\u00E1, Pavla" . "RIV/00027022:_____/14:00000489!RIV15-MZE-00027022" . .