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Search results for: basic composition
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The effect of flaxseed addition on the quality and basic composition of wheat bread
Open Research DataThe dataset includes the effect of flaxseed addition on the properties of toasted bread bakery products such as basic composition, moisture content immediately after baking and after a defined time, porosity, acidity and total baking loss. The following bread variants were investigated: control bread, bread with 8% and 12% flaxseed addition and competitive...
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TEM imaging of Ag-Au nanoalloys
Open Research DataThe nanostructures of AuAg nanoalloys were prepared by sequential sputtering of metal thin layers (Au/Ag or Ag/Au) followed by annealing under 550 Celsius degree in an argon atmosphere. The basic single layer thickness was usually ca. 3 nm. For investigations two samples wih 50% Au and 50% Ag were selected and samples 1/3 Ag - 2/3 Au and 2/3 Ag - 1/3...