Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Iva BUREŠOVÁ
Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and Its Impact on Crumb Characteristics
Kvasny Prumysl
Related publications
Impact of Humidified Baking on Crust and Crumb Properties of Open Bread During Storage
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Effect of Leavening Microflora on Pizza Dough Properties
Journal of Applied Microbiology
Medicine
Applied Microbiology
Biotechnology
The Influence of Acorn Flour on Rheological Properties of Gluten-Free Dough and Physical Characteristics of the Bread
European Food Research and Technology
Industrial
Biochemistry
Food Science
Manufacturing Engineering
Biotechnology
Chemistry
Effect of Adding Corn Flour to Quinoa Flour to Produce Gluten-Free Pan Bread
Journal of Food and Dairy Sciences
Baking Effect on Initial Pumping Characteristics of Oxygen Free Copper Duct.
SHINKU
Effect of Heated Gluten on Bread-Making Qualities of Yudane Dough
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Preparation and Characteristics of Starch Esters and Its Effects on Dough Physicochemical Properties
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
Protein Characteristics That Affect the Quality of Vital Wheat Gluten to Be Used in Baking: A Review
Comprehensive Reviews in Food Science and Food Safety
Food Science
Substituting Normal and Waxy-Type Whole Wheat Flour on Dough and Baking Properties
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics