The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery

by Lenka Machálková, Luděk Hřivna, Šárka Nedomová, Miroslav Jůzl
Published 2015-05-01

Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage

by Lenka Machálková, Luděk Hřivna, Artsiom Ruban, Eva Sapáková, Veronika Rumíšková
Published 2017-01-01

Texture, color, and sensory changes occurring in chocolate bars with filling during storage

by Luděk Hřivna, Lenka Machálková, Iva Burešová, Šárka Nedomová, Tomáš Gregor
Published 2021-09-01

Impact of Added Colored Wheat Bran on Bread Quality

by Lenka Machálková, Marie Janečková, Luděk Hřivna, Yvona Dostálová, Joany Hernandez, Eva Mrkvicová, Tomáš Vyhnánek, Václav Trojan
Published 2017-01-01