Vliv použitého sladidla, teploty a doby pečení na obsah hydroxymethylfurfuralu vybraného pekařského výrobku

Master thesis Czech RESTRICTED
Jandlová, Marcela;
(2016)
  • Subject: med; senzorické hodnocení; sušenky; sirup; třtinová melasa; HMF; invertní cukr

The main aim of the thesis: Effect of sweetener, temperature and cooking time on the hydroxymethylfurfural selected bakery products, was to determine the amount of hy-droxymethylfurfural in sweeteners and dough and biscuits made from them. Sweeteners used were: wheat sy... View more
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