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Vol. 63 No. 1 (2017)
Vol. 63 No. 1 (2017)
Published:
2017-02-15
Articles
Activity of Proteolytic Enzymes During Malting and Brewing
Karolína Benešová, Sylvie Běláková, Renata Mikulíková, Zdeněk Svoboda
2–7
PDF
Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics
Iva Burešová, David Bureš, Klára Čurečková
8–10
PDF
Long-term Changes of Vegetation Season in Context of Spring Barley Phenology in South Moravia
Hana Středová, Eva Stehnová, Jana Škvareninová
11–15
PDF
The Brewing And Hospitality in Choceň During World War I
Michal Hofman
16–19
PDF
History of Leopold Kašpar‘s Factory in Senice na Hané
Milan Starec
20–23
PDF
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