Home > Search Results: keywords:"lívance"
Search:
Search Tips :: Advanced Search
Search collections:
Sort by: Display results: Output format:
National Repository of Grey Literature 1 records found  Search took 0.01 seconds. 
Kvalita surovin pro bezlepkové výrobky
 Fenclová, Zuzana
In work named „The quality of sources for gluten – free food“, the resources, legislation and overall requirements for the gluten – free food making were described. Furthermore, the symptoms and specification of celiac and other forms of gluten – related diseases, as well as the requirements on gluten – free diet were displayed in work. In experimental part, three recepies of both pancakes and omelets were made on the De-partment of Food technology, Faculty of AgriSciences, Mendel univerzity in Brno. To both groups (pancakes and omelets), the one commercial product was added for evaluation. The evaluation was made by ten evaluators via the sensoric questionnaire. The evaluators were trained and instructed beforehand. As the best recipe came out pancakes made of amaranth flour and omelets of buckwheat flour.
Detailed record

Interested in being notified about new results for this query?
Subscribe to the RSS feed.
Digital Repository :: Search :: Submit :: Personalize :: Help
Powered by Invenio v1.1.2
Maintained by admin.invenio@techlib.cz
This site is also available in the following languages:
Česky  English