Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Jaromír Pořízka

1PUBLICATIONS

1CO-AUTHORS

Food properties (incl. characteristics and health benefits)

Featured researcher

Get your video featured.

Publish with JoVE

Featured researcher

Get your video featured.

Publish with JoVE

Publications (1)

Sort by Publication Date:

|Jul 14, 2023

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates.

Jaromír Pořízka, Zuzana Slavíková, Karolína Bidmonová

Pageof 1

Frequent Collaborators

1 joint publications

Pavel Diviš

Frequent Collaborators

1 joint publications

Pavel Diviš

Top Related Videos

Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment

Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment

Published on : Jul 26, 2024

See more related videos

Top Related Videos

Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment

Preparation of Matcha Fresh Noodles with Stable Color using Embedding Method and Microwave Treatment

Published on : Jul 26, 2024

See more related videos