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 Book
LanguageEnglish
Subjects
bezlepková jídla
enzymy
reologie
gluten-free meals
enzymes
rheology
doktorské disertace
higher doctoral dissertations
Online AccessOnline verze
Physical Description84 stran : ilustrace ; 25 cm

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Item Description:Studijní program: Chemistry and Food Technology P2901
Školitel: Iva Buresova
Bibliography:Obsahuje bibliografii
Physical Description:84 stran : ilustrace ; 25 cm

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