The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread
Authors:
- Iva BurešováIva Burešová
- Stanislav KráčmarStanislav Kráčmar
- Petra DvořákováPDPetra Dvořáková
- Tomáš StředaTomáš Středa
- 1 September 2014
- journal article
- Published by Elsevier in Journal of Cereal Science
- Vol. 60 (2) , 271-275
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
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