Your search returned 4 results.

Results
	1.	Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature. [electronic resource] by Brožková, Iveta Dvořáková, Veronika Michálková, Kateřina Červenka, Libor Velichová, Helena Producer: 20170407 In: Plant foods for human nutrition (Dordrecht, Netherlands) vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder. [electronic resource] by Červenka, Libor Stępień, Anna Frühbauerová, Michaela Velichová, Helena Witczak, Mariusz Publication details: Food chemistry 12 2019 In: Food chemistry vol. 300 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Corrigendum to "Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia silique L.) powder" [Food Chem. 300 (2019), 125208]. [electronic resource] by Červenka, Libor Stępień, Anna Frühbauerová, Michaela Velichová, Helena Witczak, Mariusz Publication details: Food chemistry Feb 2020 In: Food chemistry vol. 305 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Monitoring of biogenic amines in cheeses manufactured at small-scale farms and in fermented dairy products in the Czech Republic. [electronic resource] by Buňková, Leona Adamcová, Gabriela Hudcová, Kateřina Velichová, Helena Pachlová, Vendula Lorencová, Eva Buňka, František Producer: 20131231 In: Food chemistry vol. 141 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)