Acta Univ. Agric. Silvic. Mendelianae Brun. 2011, 59, 191-198

https://doi.org/10.11118/actaun201159010191
Published online 2014-07-10

Impact of reducing and oxidising agents on the wheat flour dough dynamic rheological properties

Pavlína Pečivová1, Vladimír Pavlínek2, Jan Hrabě1, Pavel Valášek3, Lubomír Bouda1

1Ústav technologie a mikrobiologie potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republika
2Centrum polymerních materiálů, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republika
3Ústav biochemie a analýzy potravin, Fakulta technologická, Univerzita Tomáše Bati ve Zlíně, nám. T. G. Masaryka, 275, 762 72 Zlín, Česká republika

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