The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

Journal of Cereal Science

Volumn 60, Issue 2, 2014, Pages 271-275

  Burešová, Iva ^a   Kráčmar, Stanislav ^a   Dvořáková, Petra ^a   Středa, Tomáš ^b  

^a TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

^b MENDEL UNIVERSITY IN BRNO   (Czech Republic)

Author keywords

Bread; Dough; Gluten free; Rheology

Indexed keywords

EID: 84906047299     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2014.07.001     Document Type: Article

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