All Stories

  1. Quality evaluation of sweet potato powder-enriched cereal products

    Article • Food Science and Technology International, April 2019, SAGE Publications

    Michaela Lauková

  2. Utilization of pumpkin powder in baked rolls

    Article • Potravinarstvo Slovak Journal of Food Sciences, March 2018, HACCP Consulting

    Michaela Lauková

  3. Thermo-mechanical properties of dough enriched with wheat bran from different wheat variety

    Article • Potravinarstvo Slovak Journal of Food Sciences, March 2018, HACCP Consulting

    Michaela Lauková

  4. Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

    Article • Food Science and Technology International, April 2017, SAGE Publications

    Michaela Lauková

  5. Effect of incorporating potato dietary fibre to wheat dough on the quality of baked rolls

    Article • Acta Chimica Slovaca, January 2016, De Gruyter

    Michaela Lauková