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Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties

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Title: Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties
Author: Pečivová, Pavlína; Pavlínek, Vladimír; Hrabě, Jan; Valášek, Pavel; Bouda, Lubomír
Document type: Peer-reviewed article (English)
Source document: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. 2011, vol. 59, issue 1, p. 191-198
ISSN: 1211-8516 (Sherpa/RoMEO, JCR)
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DOI: https://doi.org/10.11118/actaun201159010191
Full text: http://acta.mendelu.cz/media/pdf/actaun_2011059010191.pdf
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ČSN ISO 690:2011 citation

Citace článku v časopise:
PEČIVOVÁ, Pavlína, Vladimír PAVLÍNEK, Jan HRABĚ, Pavel VALÁŠEK a Lubomír BOUDA. Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis [online]. 2011, vol. 59, iss. 1, s. 191-198. [cit. 2025-11-12]. ISSN 1211-8516. Dostupné z: http://acta.mendelu.cz/media/pdf/actaun_2011059010191.pdf.

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