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The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

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ČSN ISO 690:2011 citation

Citace článku v časopise:
BUREŠOVÁ, Iva, Stanislav KRÁČMAR, Petra DVOŘÁKOVÁ a Tomáš STŘEDA. The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread. Journal of Cereal Science [online]. 2014, vol. 60, iss. 2, s. 271-275. [cit. 2019-12-16]. ISSN 0733-5210. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0733521014001246.

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