Authors: Olha Shanina, Natalia Borovikova, Tatyana Gavrish, Kateryna Dugina

Superior Title: Potravinarstvo, Vol 16, Pp 579-589 (2022)

Subject Terms: gluten-free rice bread, gelatin, agar, hydrocolloids, gas-forming ability, a specific bread volume, porosity, fermentation rate, baking, shrinkage, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1725; https://doaj.org/toc/1337-0960

Access URL: https://doaj.org/article/0ae12c3684344c209664b273cb1bcb8f

Authors: Mrázek, Petr¹ p_mrazek@utb.cz, Gál, Robert¹ gal@utb.cz, Mokrejš, Pavel¹ mokrejs@utb.cz, Krejčí, Ondřej¹ okrejci@utb.cz, Orsavová, Jana¹ orsavova@utb.cz

Superior Title: Slovak Journal of Food Sciences / Potravinarstvo. 2020, Vol. 14 Issue 1, p535-543. 9p.

Subject Terms: *THERMAL stability, *GELATIN, *COLLAGEN, *POULTRY products, *GELATION

Authors: Rosmawati, Abu Bakar Tawali, Muhammmad Irfan Said, Wahidu Zzaman, Rovina Kobun, Nurul Huda

Superior Title: Potravinarstvo, Vol 15 (2021)

Subject Terms: skin gelatin, bone gelatin, gel strength, snakehead gelatin, amino acid, FTIR, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1639; https://doaj.org/toc/1337-0960

Access URL: https://doaj.org/article/745f79d062034a45a4cec5f6646efc63

Authors: Shanina, Olha, Borovikova, Natalia, Gavrish, Tatyana, Dugina, Kateryna

Superior Title: Potravinárstvo; Vol 16 (2022): Potravinarstvo Slovak Journal of Food Sciences; 579-589 ; Potravinarstvo Slovak Journal of Food Sciences; Vol. 16 (2022): Potravinarstvo Slovak Journal of Food Sciences; 579-589 ; 1337-0960

Subject Terms: gluten-free rice bread, gelatin, agar, hydrocolloids, gas-forming ability, a specific bread volume, porosity, fermentation rate, baking, shrinkage

File Description: application/pdf; text/xml

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1725/2127; https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1725/2132; https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1725

Availability: https://doi.org/10.5219/1725
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1725

Authors: Le Pham Tan Quoc

Superior Title: Potravinarstvo, Vol 14, Pp 17-23 (2020)

Subject Terms: interaction, gelatin, polyphenols, root, toxicity, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1222; https://doaj.org/toc/1337-0960

Access URL: https://doaj.org/article/3bc00a355a954639b9f7b2272748da24

Authors: Tomáš Valenta, Barbora Lapčíková, Lubomír Lapčík, Peng Li

Superior Title: Potravinarstvo, Vol 11, Iss 1, Pp 587-596 (2017)

Subject Terms: biopolyelectrolyte complex, conformational transition, flow parameter, gelatin-polysaccharide blend, hydrocolloid, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/728; https://doaj.org/toc/1337-0960

Access URL: https://doaj.org/article/a722781ebf1c4cd58727821458af1499

Authors: Valenta, Tomáš, Lapčíková, Barbora, Lapčík, Lubomír, Li, Peng

Superior Title: Potravinarstvo Slovak Journal of Food Sciences

Subject Terms: Biopolyelectrolyte complex, Conformational transition, Flow parameter, Gelatin-polysaccharide blend, Hydrocolloid

Relation: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/728; Potravinarstvo Slovak Journal of Food Sciences; http://publikace.k.utb.cz/handle/10563/1007577

Availability: http://publikace.k.utb.cz/handle/10563/1007577

Authors: Quoc, Le Pham Tan

Superior Title: Potravinárstvo; Vol 14 (2020): Potravinarstvo Slovak Journal of Food Sciences; 17-23 ; Potravinarstvo Slovak Journal of Food Sciences; Vol. 14 (2020): Potravinarstvo Slovak Journal of Food Sciences; 17-23 ; 1337-0960

Subject Terms: Interaction, gelatin, polyphenols, root, toxicity

File Description: application/pdf; application/xml

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1222/1222; https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1222/1231; https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1222/1232; https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1222

Availability: https://doi.org/10.5219/1222
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1222

Index Terms: Biopolyelectrolyte complex, Conformational transition, Flow parameter, Gelatin-polysaccharide blend, Hydrocolloid, article

URL: http://publikace.k.utb.cz/handle/10563/1007577
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/728
Potravinarstvo Slovak Journal of Food Sciences
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/viewArticle/728