Your browser doesn't support javascript.
loading
Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques.
Rejdlová, Anita; Vasina, Martin; Lorencová, Eva; Hruzík, Lumír; Salek, Richardos Nikolaos.
Affiliation
  • Rejdlová A; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
  • Vasina M; Department of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zlin, Vavreckova 5669, 760 01 Zlin, Czech Republic.
  • Lorencová E; Department of Hydromechanics and Hydraulic Equipment, Faculty of Mechanical Engineering, VSB-Technical University of Ostrava, 17. listopadu 2172/15, 708 00 Ostrava-Poruba, Czech Republic.
  • Hruzík L; Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic.
  • Salek RN; Department of Hydromechanics and Hydraulic Equipment, Faculty of Mechanical Engineering, VSB-Technical University of Ostrava, 17. listopadu 2172/15, 708 00 Ostrava-Poruba, Czech Republic.
Foods ; 13(12)2024 Jun 13.
Article in En | MEDLINE | ID: mdl-38928797
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2024 Document type: Article Affiliation country: República Checa Country of publication: Suiza
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2024 Document type: Article Affiliation country: República Checa Country of publication: Suiza