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Publications by Pavel Březina
The Effect of Addition of Selected Carrageenans on Viscoelastic Properties of Model Processed Cheese Spreads
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
Agricultural
Biological Sciences
Related publications
Antioxidant Properties and Textural Characteristics of Processed Cheese Spreads Enriched With Rutin or Quercetin: The Effect of Processing Conditions
LWT - Food Science and Technology
Food Science
Effect of Addition of Whey Protein on the Formation of Fibrous Structure in Processed Cheese.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Effect of Lupine as Cheese Base Substitution on Technological and Nutritional Properties of Processed Cheese Analogue
Acta Scientiarum Polonorum, Technologia Alimentaria
Food Science
Effect of Modified Starches on Texture and Meltability of Processed Cheese Analogues
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
Effect of Nonlinear Viscoelastic Properties on Tack
Journal of Polymer Science, Part B: Polymer Physics
Plastics
Condensed Matter Physics
Polymers
Theoretical Chemistry
Materials Chemistry
Physical
Addition of Rutin/Quercetin Mixture to Spreadable Processed Cheese: Antioxidant and Textural Characteristics
Potravinarstvo
Food Science
Effect of Colchicine on Viscoelastic Properties of Neutrophils
Biophysical Journal
Biophysics
Development of Texture Evaluation Model Based on Viscoelastic Testing Methods for Cheddar Cheese
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
The Effect of Entanglements on Viscoelastic Properties of Carbohydrate Pastes
Zairyo/Journal of the Society of Materials Science, Japan
Mechanics of Materials
Materials Science
Condensed Matter Physics
Mechanical Engineering
