Vol. 63 No. 1 (2017)

Articles

• Activity of Proteolytic Enzymes During Malting and Brewing

  Karolína Benešová, Sylvie Běláková, Renata Mikulíková, Zdeněk Svoboda

  2–7

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• 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

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• Long-term Changes of Vegetation Season in Context of Spring Barley Phenology in South Moravia

  Hana Středová, Eva Stehnová, Jana Škvareninová

  11–15

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• The Brewing And Hospitality in Choceň During World War I

  Michal Hofman

  16–19

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• History of Leopold Kašpar‘s Factory in Senice na Hané

  Milan Starec

  20–23

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