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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY - 最新文献

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Effect of whole-grain flour addition on bread sensory quality

Pub Date : 2023-11-01 DOI: 10.2478/mjfst-2023-0001 A. Tauferová, Hana Hellingerová

Shiga Toxin-Producing Escherichia coli (STEC) and Meat Part 1: Where did the STEC come from?

Pub Date : 2022-10-01 DOI: 10.2478/mjfst-2022-0007 Kameník Josef, Dušková Marta, Dorotíková Kateřina

Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum

Pub Date : 2022-10-01 DOI: 10.2478/mjfst-2022-0010 Reno Georgiou, Renata Kostovska
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