Vliv obsahu soli na texturu a stárnutí běžného pečiva

Effect of salt content on the texture and aging of bakery products

Advisor: Ing. et Ing. Lucie Jurkaninová, Ph.D.
doc. Ing. Marcela Sluková, Ph.D.
Referee: Ing. Jiří Buble
Thesis type: Master thesis
Institution: University of Chemistry and Technology, Prague
Faculty: Faculty of Food and Biochemical Technology
Department: Department of Carbohydrates and Cereals
Institution: University of Chemistry and Technology, Prague
Faculty: Faculty of Food and Biochemical Technology
Department: Department of Carbohydrates and Cereals
Study programme: Food Technology
MŠMT code: N0721A210001
Language: Czech
Access rights: open access
SIS ID: 35155
Date available: Jun 21, 2021
Date modified: Jun 22, 2021
Date defended: Jun 7, 2021DEFENDED