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

• 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
• Item Description: Studijní program: Chemistry and Food Technology P2901; Školitel: Iva Buresova