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Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
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Effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

Czech Journal of Food Sciences, 2011-01, Vol.29 (2), p.109-116 [Peer Reviewed Journal]

2011. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/45/2010-cjfs

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2
Effect of "Wooden Breast" appearance on poultry meat quality, histological traits, and lesions characterization
Effect of "Wooden Breast" appearance on poultry meat quality, histological traits, and lesions characterization
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Effect of "Wooden Breast" appearance on poultry meat quality, histological traits, and lesions characterization

Czech Journal of Animal Science, 2017-01, Vol.62 (2), p.51-57 [Peer Reviewed Journal]

2017. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;Distributed under a Creative Commons Attribution 4.0 International License ;ISSN: 1212-1819 ;EISSN: 1805-9309 ;DOI: 10.17221/54/2016-CJAS

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3
Vertisols and Cambisols had contrasting short term greenhouse gas responses to crop residue management
Vertisols and Cambisols had contrasting short term greenhouse gas responses to crop residue management
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Vertisols and Cambisols had contrasting short term greenhouse gas responses to crop residue management

Plant, soil and environment, 2020-01, Vol.66 (5), p.222-233 [Peer Reviewed Journal]

2020. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1214-1178 ;EISSN: 1805-9368 ;DOI: 10.17221/599/2019-PSE

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4
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt
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Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Czech Journal of Food Sciences, 2009-01, Vol.27 (5), p.309-319 [Peer Reviewed Journal]

2009. This work is published under https://www.agriculturejournals.cz/web/about/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;ISSN: 1212-1800 ;EISSN: 1805-9317 ;DOI: 10.17221/61/2009-cjfs

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