검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Rheological and crystalline properties of trans-free model fat blends as affected by the length of fatty acid chains Zarubova M, Filip V, Ksandova L, Smidrkal J, Piska I Journal of Food Engineering, 99(4), 459, 2010 |
| 2 |
Properties and crystallization of fat blends Piska I, Zarubova M, Louzecky T, Karami H, Filip V Journal of Food Engineering, 77(3), 433, 2006 |
| 3 |
Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese Piska I, Stetina J Journal of Food Engineering, 61(4), 551, 2004 |