Lucie Masaříková

The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

Iva Burešová, Lucie Masaříková, Luděk Hřivna et al. · LWT · 2016 · 38 citations

Agriculture, Food Science, Cereal Science +16

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

Iva Burešová, Valérie Lullien‐Pellerin, Libor Červenka et al. · Foods · 2023 · 17 citations · Full text

Agriculture, Food Science, Cereal Science +15

The effect of Chios mastic gum addition on the characteristics of rice dough and bread

Iva Burešová, Richardos Nikolaos Salek, Erika Varga et al. · LWT · 2017 · 11 citations

Agriculture, Food Science, Cereal Science +10