Prohlížení Fakulta technologická dle předmětu "gluten-free"

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Comparison of gluten-free dough ability to produce leavening gas during baking and its impact on crumb characteristics

Burešová, Iva; Bureš, David; Čurečková, Klára (Research Institute of Brewing and Malting, 2017)
Impact of alpha-amylase enzyme on the rheological and microstructural properties of the different types of rice flour doughs and bread

Dabash, Vikendra; Burešová, Iva (United Arab Emirates University, 2022)
The influence of the addition of instant rice mash on the textural properties of rice bread

Augustová, Monika; Burešová, Iva; Čuljak, Rafaela; Dabash, Vikendra (Czech Academy of Agricultural Sciences, 2022)
Rheological characteristics of gluten-free dough

Burešová, Iva; Buňka, František; Kráčmar, Stanislav (Slovak Univ Agriculture Nitra, 2014)

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