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Page 1
The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time.
Foods. 2022 Nov 12;11(22):3605. doi: 10.3390/foods11223605.
Foods. 2022.
PMID: 36429197
Free PMC article.
The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products.
Vincová A, Šantová K, Kůrová V, Kratochvílová A, Halámková V, Suchánková M, Lorencová E, Sumczynski D, Salek RN.
Vincová A, et al. Among authors: kratochvilova a.
Foods. 2023 Apr 10;12(8):1602. doi: 10.3390/foods12081602.
Foods. 2023.
PMID: 37107398
Free PMC article.
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Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content.
Lazárková Z, Kratochvílová A, Salek RN, Polášek Z, Šiška L, Pětová M, Buňka F.
Lazárková Z, et al. Among authors: kratochvilova a.
Foods. 2023 Jun 20;12(12):2423. doi: 10.3390/foods12122423.
Foods. 2023.
PMID: 37372633
Free PMC article.
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