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Use of a thermodynamic sensor in monitoring fermentation processes in gluten-free dough proofing

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Citace článku v časopise:
ADÁMEK, Martin, Magdaléna ZVONKOVÁ, Iva BUREŠOVÁ, Martin BÚRAN, Veronika ŠEVČÍKOVÁ, Romana ŠEBESTÍKOVÁ, Anna ADÁMKOVÁ, Nela SKOWRONKOVÁ a Jiří MLČEK. Use of a thermodynamic sensor in monitoring fermentation processes in gluten-free dough proofing. Sensors [online]. 2023, vol. 23, iss. 1 [cit. 2024-05-25]. ISSN 1424-8220. Dostupné z: https://www.mdpi.com/1424-8220/23/1/534.

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