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Publications by Blanka Švecová

Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched With Rutin or Quercetin: The Effect of Processing Conditions

LWT - Food Science and Technology

English

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Addition of Rutin/Quercetin Mixture to Spreadable Processed Cheese: Antioxidant and Textural Characteristics

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The Effect of Addition of Selected Carrageenans on Viscoelastic Properties of Model Processed Cheese Spreads

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Textural Properties of Herby Cheese

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Quality Characteristics of Processed Cheese Fortified With Spirulina Powder

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Effect of Lupine as Cheese Base Substitution on Technological and Nutritional Properties of Processed Cheese Analogue

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Nutritional Properties of the Processed Cheese Produced by Milk From Goats Supplemented With Flaxseeds or Flaxseeds Oil

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Textural and Sensory Characteristics of Eel Steaks Processed During Thermal Processing in Brine Medium to Optimize F0 Value

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Textural Characteristics and Friction Properties of Facial Tissues

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Modifying Textural and Microstructural Properties of Low Fat Cheddar Cheese Using Sodium Alginate

Food Hydrocolloids

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