Vliv přídavku kvasu na kvalitu trvanlivého pečiva – Bc. Martina Veselá
Bc. Martina Veselá
Master's thesis
Vliv přídavku kvasu na kvalitu trvanlivého pečiva
Effect of sourdough addition on the quality of biscuits or crackers
Language used: Czech
Date on which the thesis was submitted / produced: 2021
Thesis defence
Citation record
ISO 690-compliant citation record:
VESELÁ, Martina. \textit{Vliv přídavku kvasu na kvalitu trvanlivého pečiva}. Online. Master's thesis. Praha: University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology. 2021. Available from: https://theses.cz/id/1d38gr/.
Full text of thesis
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Published in Theses:- no one
University of Chemistry and Technology in Prague
Faculty of Food and Biochemical TechnologyMaster programme:
Food Technology
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