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Journal description
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Details for article 29 of 30 found articles
| Title: |
The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread |
| Author: |
Burešová, Iva Kráčmar, Stanislav Dvořáková, Petra Středa, Tomáš |
| Appeared in: |
Journal of cereal science |
| Paging: | Volume 60 (2014) nr. 2 pages 5 p. |
| Year: |
2014 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 29 of 30 found articles
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