Keyword fat
Evaluation of physical properties of selected vegetable oils obtained by cold pressing
Acta Agroph. 2016, 23(4), 583–592
Article Chemical composition of naked barley for production of functional food
Acta Agroph. 2016, 23(2), 287–301
Evaluation of the effect of the substitution of fat for pea cellulose on the water binding state in sausage forcemeat
Acta Agroph. 2003, 2(2), 293–300
Temperature changes of the mechanical and dynamic parameters in the water-fat-starch systems
Acta Agroph. 2004, 4(2), 249–258
The effect of the mode of hydration of starch preparation on the dynamics of water in forcemeat and the final product
Acta Agroph. 2004, 4(1), 7–14
Article The role of structure-forming preparations (provico and apropork) affecting rheological properties of finely ground sausage fillings
Acta Agroph. 2006, 7(1), 209–217
Effect of the replacement of meat by the CC400 protein preparation and fat – by wheat fibre on rheological properties of meat fillings
Acta Agroph. 2006, 7(1), 197–208
Technological value of different varieties of rapeseed developed for bio-diesel
Acta Agroph. 2006, 8(4), 1017–1030
Relaxation investigations of forcemeats and sausages with an addition of plant fat
Acta Agroph. 2007, 9(1), 31–38
Influence of type and content of fat on acoustic properties of shortbread
Acta Agroph. 2012, 19(3), 611–620
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