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Page 1
Quality evaluation of sweet potato powder-enriched cereal products.
Food Sci Technol Int. 2019 Sep;25(6):523-532. doi: 10.1177/1082013219842711. Epub 2019 Apr 10.
Food Sci Technol Int. 2019.
PMID: 30971118
Pasta noodles enriched with sweet potato starch: Impact on quality parameters and resistant starch content.
Kolarič L, Minarovičová L, Lauková M, Karovičová J, Kohajdová Z.
Kolarič L, et al. Among authors: kohajdova z.
J Texture Stud. 2020 Jun;51(3):464-474. doi: 10.1111/jtxs.12489. Epub 2019 Nov 3.
J Texture Stud. 2020.
PMID: 31603534
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Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls.
Lauková M, Kohajdová Z, Karovičová J, Kuchtová V, Minarovičová L, Tomášiková L.
Lauková M, et al. Among authors: kohajdova z.
Food Sci Technol Int. 2017 Sep;23(6):490-499. doi: 10.1177/1082013217704122. Epub 2017 Apr 11.
Food Sci Technol Int. 2017.
PMID: 28399637
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Preparation of lactic acid bacteria fermented wheat-yoghurt mixtures.
Magala M, Kohajdová Z, Karovičová J.
Magala M, et al. Among authors: kohajdova z.
Acta Sci Pol Technol Aliment. 2013 Jul-Sep;12(3):295-302.
Acta Sci Pol Technol Aliment. 2013.
PMID: 24584958
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