Holdings: 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 : disertační práce

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 : disertační práce

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Bibliographic Details
Main Author:	Dabash, Vikendra (Dissertant)
Other Authors:	Burešová, Iva, 1971- (Thesis advisor)
Format:	Manuscript
Language:	English
Subjects:	bezlepková jídla enzymy reologie gluten-free meals enzymes rheology doktorské disertace higher doctoral dissertations
Physical Description:	84 stran : ilustrace ; 25 cm

Online Access: Online Resources

Status	Description	Location	Call Number
Status In house loan - deposit Place a Hold	Description Location	Archive	Call Number	K/DABASH,V.

Status	Description	Location	Call Number
In house loan - deposit Place a Hold		Archive	K/DABASH,V.