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20251008112117.0 |
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220607s2022 xr a eo 000 0 eng d |
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|c 105880
|d 105880
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|a 978-80-7678-073-6
|q (online ;
|q pdf)
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|a ZLD002
|b cze
|e rda
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|a eng
|b eng
|b cze
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| 072 |
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7 |
|a 641
|x Kuchařství. Potraviny. Vařená jídla
|2 Konspekt
|9 19
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|a 641.56:664.236-021.146.4
|2 MRF
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|a 577.15
|2 MRF
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|a 532.135
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|a (048.3)
|2 MRF
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|a (043.3)
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|a (0.034.2)
|2 MRF
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|a Dabash, Vikendra
|4 dis
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4 |
|a The effect of enzyme addition on the rheological characteristics of the gluten-free dough and bread = Vliv přídavku enzymu na reologické vlastnosti bezlepkového těsta a pečiva : teze disertační práce /
|c Vikendra Dabash
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3 |
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|a Vliv přídavku enzymu na reologické vlastnosti bezlepkového těsta a pečiva
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|a Zlín :
|b Univerzita Tomáše Bati ve Zlíně,
|c 2022
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| 300 |
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|a 1 online zdroj (32 stran) :
|b ilustrace
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a počítač
|b c
|2 rdamedia
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| 338 |
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|a online zdroj
|b cr
|2 rdacarrier
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| 500 |
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|a Studijní program: Chemistry and Food Technology P2901
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| 500 |
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|a Školitel: Iva Buresova
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| 502 |
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|a Teze disertační práce (Ph.D.)--Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, 2022
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|a Obsahuje bibliografii
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| 546 |
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|a Text anglicky, resumé anglicky a česky
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| 650 |
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7 |
|a bezlepková jídla
|7 ph1004449
|2 czenas
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| 650 |
0 |
7 |
|a enzymy
|7 ph119969
|2 czenas
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| 650 |
0 |
7 |
|a reologie
|7 ph116042
|2 czenas
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| 650 |
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9 |
|a gluten-free meals
|2 eczenas
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| 650 |
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9 |
|a enzymes
|2 eczenas
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| 650 |
0 |
9 |
|a rheology
|2 eczenas
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| 655 |
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7 |
|a teze
|7 fd133701
|2 czenas
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| 655 |
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|a disertace
|7 fd132024
|2 czenas
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| 655 |
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|a elektronické zdroje
|7 fd186922
|2 czenas
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|a abstracts
|2 eczenas
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| 655 |
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9 |
|a dissertations
|2 eczenas
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| 655 |
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9 |
|a electronic resources
|2 eczenas
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| 700 |
1 |
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|a Burešová, Iva,
|d 1971-
|7 xx0133629
|4 ths
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| 710 |
2 |
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|a Univerzita Tomáše Bati ve Zlíně.
|b Technologická fakulta
|7 kn20010709223
|4 dgg
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| 856 |
4 |
1 |
|u https://digilib.k.utb.cz/handle/10563/50300
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|a ZLD002
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|2 udc
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|a BK
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|x NEPOSILAT
|y EIZ
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