Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production

Por Veronika Valková, Hana Ďúranová, Michaela Havrlentová, Eva Ivanišová, Ján Mezey, Zuzana Tóthová, Lucia Gabríny, Miroslava Kačániová
Publicado em 2022-05-01

Introduction of a synthetic Thermococcus-derived α-amlyase gene into barley genome for increased enzyme thermostability in grains

Por Daniel Mihálik, Marcela Gubišová, Ján Kraic, Martina Hudcovicová, Michaela Havrlentová, Jana Moravčíková, Miroslav Glasa, Ildikó Matušíková
Publicado em 2017-11-01