Content of amino acids and minerals in selected sorts of legumes

Por Stanislav Kráčmar, Pavel Švec, Petra Vojtíšková
Publicado em 2013-07-01

Effect of sweet yeast bread formula on evaluating rapid mix test

Por Petra Dvořáková, Jindřiška Kučerová, Stanislav Kráčmar
Publicado em 2011-01-01

The influence of reducing and oxidising agents on the rheology of wheat flour dough

Por Pavlína Pečivová, Vladimír Pavlínek, Jan Hrabě, Stanislav Kráčmar
Publicado em 2008-01-01

The determination of microscopic fungi from Chestnut (Castanea sativa Mill.) fruits, leaves, crust and pollen

Por Miroslava Kačániová, Janka Sudzinová, Miriam Kádasi-Horáková, Magdaléna Valšíková, Stanislav Kráčmar
Publicado em 2010-01-01

Effect of thermal treatment on rutin content in selected buckwheat products using calcium as an internal tracer

Por Eliška Krejzová, Miroslava Bittová, Stanislav Kráčmar, Petra Vojtíšková, Vlastimil Kubáň Kubáň, Jozef Golian
Publicado em 2017-01-01

Lutein in food supplements available on the markets of the Viszegrad countries

Por Miroslav Šivel, Miroslav Fišera, Bořivoj Klejdus, Stanislav Kráčmar, Vlastimil Kubáň, Jozef Golian, Blanka Svobodová
Publicado em 2014-11-01