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Zuzana Míšková
Zuzana Míšková
Tomas Bata University in Zlín
Dry matter
Chemistry
Food science
Rheology
Mastic Gum
2
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The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage
2021
Lwt - Food Science and Technology
Zuzana Míšková
Richardos Nikolaos Salek
Barbora Křenková
Vendula Kůrová
Irena Němečková
Vendula Pachlová
František Buňka
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The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage
2020
International Dairy Journal
Richardos Nikolaos Salek
Eva Lorencová
Zuzana Míšková
Zuzana Lazárková
Vendula Pachlová
Richard Adámek
Karla Bezděková
František Buňka
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