TBU Publications
Repository of TBU Publications

The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

DSpace Repository


Find Full text Export to RefWorks
   

 

Files in this item

ČSN ISO 690:2011 citation

Citace článku v časopise:
BUREŠOVÁ, Iva, Lucie MASAŘÍKOVÁ, Luděk HŘIVNA, Soňa KULHANOVÁ a David BUREŠ. The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread. LWT - Food Science and Technology [online]. 2016, vol. 68, s. 659-666. [cit. 2019-06-19]. ISSN 0023-6438. Dostupné z: https://www.sciencedirect.com/science/article/pii/S002364381630010X.

These citations are software generated and may contain errors. To verify accuracy, check the appropriate style guide.

Related articles