Veronika Kuchtová

Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2018, Polish Journal of Food and Nutrition Sciences.

Qualitative properties of pasta enriched with celery root and sugar beet by-products

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2018 .

Evaluation and comparison of the content of total polyphenols and antioxidant activity in onion, garlic and leek

Veronika Kuchtová, J. Karovičová, J. Bystrická, 2014 .

Effect of apple pomace powder addition on farinographic properties of wheat dough and biscuits quality

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2014, Chemical Papers.

Utilisation of beetroot powder for bakery applications

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2018, Chemical Papers.

EFFECT OF WHEAT AND CORN GERMS ADDITION ON THE PHYSICAL PROPERTIES AND SENSORY QUALITYOF CRACKERS

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2016 .

EFFECT OF CHICKPEA AND PEA FLOUR ADDITION ON THE QUALITATIVE AND SENSORY PARAMETERS OF BAKERY PRODUCTS

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2012 .

Effects of cellulose fiber with different fiber length on rheological properties of wheat dough and quality of baked rolls

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2017, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Effect of pumpkin powder incorporation on cooking and sensory parameters of pasta.

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2017 .

Chemical composition and functional properties of pumpkin pomace-incorporated crackers

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2016 .

The Chemical Composition of Grape Fibre

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2015 .

Effects of white grape preparation on sensory quality of cookies

Z. Kohajdová, Veronika Kuchtová, J. Karovičová, 2016 .