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Evaluation of gluten-free composite flours from the point of view of their rheological and baking properties
Title Evaluation of gluten-free composite flours from the point of view of their rheological and baking properties [elektronický zdroj] / Tatiana Bojňanská, Alena Vollmannová, Eva Ivanišová Author-s Bojňanská, Tatiana, ; SPUFBP07 (Author)
Vollmannová, Alena, ; SPUFBP02 (Author)Ivanišová, Eva, ; SPUFBP07 (Author) Notes Vydané v rámci projektu VEGA 1/0113/21 . Spôsob prístupu: World Wide Web In ISEKI-Food E-conferences [233 s.] / ISEKI-Food. -- Timişoara : Banat University of Agricultural Sciences and Veterinary Medicine, 2021. -- ISBN 978-606-785-162-5 online. -- S. 124-125 Category of Publication Activity AFG Subject-s bezlepková múka guarová guma amarantová múka kukuričný škrob reologické vlastnosti technologické vlastnosti kvalita pekárskych materiálov Country Romania Language English URL https://www.iseki-food.net/iseki-e-conferences Database Agro-bibliography
Number of the records: 1