rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Texturní vlastnosti pečiva připraveného z komerčních bezlepkových směsí
  title info:
    title: Textural Characteristics of Breads Prepared from Commercial Gluten-free Blends
  name:
    name part: Musilová, Eliška
    role:
      role term: creator
    role:
      role term: dis
  name:
    name part: Burešová, Iva
    role:
      role term: ths
  name:
    name part: Univerzita Tomáše Bati ve Zlíně. Fakulta technologická
    role:
      role term: dgg
  name:
    name part: Tomas Bata University in Zlín. Faculty of Technology
    role:
      role term: dgg
  type of resource: text
  genre: diplomová práce
  origin info:
    date issued: 2019
    issuance: monographic
  language:
    language term: cze
  physical description:
    extent: 48 s. (54 855 znaků)
  note: Studijní obor: Technologie potravin
  note: Studijní obor: Food Technology
  note: Ústav: Ústav technologie potravin
  note: Univerzita Tomáše Bati ve Zlíně. Fakulta technologická
  note: Tomas Bata University in Zlín. Faculty of Technology
  note: Bez omezení
  subject:
    topic: lepek
  subject:
    topic: bezlepkové pečivo
  subject:
    topic: celiakie
  subject:
    topic: alergie na lepek
  subject:
    topic: texturní vlastnosti
  subject:
    topic: pseudocereálie
  subject:
    topic: obiloviny
  subject:
    topic: luštěniny
  subject:
    topic: bezlepkové směsi
  subject:
    topic: gluten
  subject:
    topic: gluten-free pastry
  subject:
    topic: celiac disease
  subject:
    topic: gluten allergy
  subject:
    topic: textural properties
  subject:
    topic: pseudocereals
  subject:
    topic: cereals
  subject:
    topic: legumes
  subject:
    topic: gluten-free mixture
  identifier: http://hdl.handle.net/10563/45495
  access condition: Bez omezení
  record info:
    record identifier: zp53166