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Effect of starter culture addition and processing method on proteolysis and texture profile of traditional dry-fermented sausage Petrovská klobása
(Taylor & Francis Ltd, 2016-05-26)
Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of ...
Solid fat content, precrystallization conditions and sensory quality of chocolate with addition of cocoa butter analogues
(Taylor & Francis Ltd, 2016-05)
The objective of this study was to determine how the addition of two cocoa butter equivalents and cocoa butter improver affect the physical and sensory properties of chocolate. The laboratory-made chocolate samples were ...