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|a Dabash, Vikendra
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|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 : disertační práce /
|c Vikendra Dabash
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|a Vliv přídavku enzymu na reologické vlastnosti bezlepkového těsta a pečiva
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|a Studijní program: Chemistry and Food Technology P2901
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|a Školitel: Iva Buresova
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|a Disertační práce (Ph.D.)--Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, 2022
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|a Obsahuje bibliografii
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|a gluten-free meals
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|a enzymes
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|a rheology
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|a doktorské disertace
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|a higher doctoral dissertations
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|a Burešová, Iva,
|d 1971-
|7 xx0133629
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| 710 |
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|a Univerzita Tomáše Bati ve Zlíně.
|b Technologická fakulta
|7 kn20010709223
|4 dgg
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|u https://digilib.k.utb.cz/handle/10563/50300
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