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Impact of Added Colored Wheat Bran on Bread Quality
(Mendelova univerzita v Brně, 2017)
The impact of colored wheat bran addition on bread quality was tested on wheat varieties with purple pericarp (Konini, Rosso and Karkulka) and on a variety containing blue aleurone (Skorpion). The effect of 10 %, 15 % and ...
Aging of beef rumpsteak on sensory quality, color appereance and texture properties
(Zdruzenie HACCP Consulting, 2017)
The aim of the work was to optimize the time of aging of beef - rumpsteak for culinary processing in relation to color, texture and sensory changes.The 8 weeks of dry-aging had an influence on color change by 18% and there ...