1.PROCESS OF OBTAINING OF SUGAR FROM SUGAR BEET AND INFLUENCE ON ITS QUALITY

作　　者：Tatiana Bojňanská ;Marek Bennár ;Helena Frančáková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/122

出版社：Association HACCP Consulting

文章 ID：83131019

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2.EFFECT OF MILLING SOFTNESS ON BASIC TECHNOLOGICAL PARAMETERS OF WORT

作　　者：Helena Frančáková ;Miriam Líšková ;Tatiana Bojňanská 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/111

出版社：Association HACCP Consulting

文章 ID：83131026

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3.THE INFLUENCE OF FIRST WORT PART AND AFTERWORTS ON SACCHARIFICATION OF WORT

作　　者：Žigmund Tóth ;Štefan Dráb ;Helena Frančáková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/114

出版社：Association HACCP Consulting

文章 ID：83131030

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4.BETA GLUCAN DEGRADATION DURING POST HARVEST MATURATION OF MALTING BARLEY WITH EMPHASIS ON MALT QUALITY

作　　者：Miriam Líšková ;Helena Frančáková ;Ján Mareček

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(3).doi:10.5219/19

出版社：Association HACCP Consulting

文章 ID：83131039

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5.INFLUENCE OF ADDITION OF OAT AND LENTIL ON THE CONTENT OF THE DETECTED COMPONENTS IN BREAD

作　　者：Tatiana Bojňanská ;Alena Vollmannová ;Helena Frančáková

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(2).doi:10.5219/42

出版社：Association HACCP Consulting

文章 ID：83131060

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6.The Effect of Foreign Language Competences and Student Mobilities on Graduates’ Employability in the European Labour Market

作　　者：Dagmar Kozelová ;Helena Frančáková ;Irena Felixová 等

出　　处：Acta Technologica Dubnicae. 2012 ;2(1):47-52.doi:10.1515/atd-2015-0053

出版社：Walter de Gruyter GmbH

文章 ID：175788595

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7.PROCESS OF OBTAINING OF SUGAR FROM SUGAR BEET AND INFLUENCE ON ITS QUALITY

作　　者：Tatiana Bojňanská ;Marek Bennár ;Helena Frančáková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/122

出版社：Association HACCP Consulting

文章 ID：82761250

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8.EFFECT OF MILLING SOFTNESS ON BASIC TECHNOLOGICAL PARAMETERS OF WORT

作　　者：Helena Frančáková ;Miriam Líšková ;Tatiana Bojňanská 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/111

出版社：Association HACCP Consulting

文章 ID：82761257

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9.THE INFLUENCE OF FIRST WORT PART AND AFTERWORTS ON SACCHARIFICATION OF WORT

作　　者：Žigmund Tóth ;Štefan Dráb ;Helena Frančáková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/114

出版社：Association HACCP Consulting

文章 ID：82761261

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10.BETA GLUCAN DEGRADATION DURING POST HARVEST MATURATION OF MALTING BARLEY WITH EMPHASIS ON MALT QUALITY

作　　者：Miriam Líšková ;Helena Frančáková ;Ján Mareček

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(3).doi:10.5219/19

出版社：Association HACCP Consulting

文章 ID：82761283

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	Helena Frančáková	25篇
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	Potravinarstvo : Scientific Journal for Food Industry	24篇
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