Vliv hydrofilních a lipofilních složek na texturu sušenek – Bc. Kateřina Prokešová
Bc. Kateřina Prokešová
Master's thesis
Vliv hydrofilních a lipofilních složek na texturu sušenek
Effect of hydrophilic and lipophilic components on the texture of biscuits
Language used: Czech
Date on which the thesis was submitted / produced: 2021
Thesis defence
Citation record
ISO 690-compliant citation record:
PROKEŠOVÁ, Kateřina. \textit{Vliv hydrofilních a lipofilních složek na texturu sušenek}. Online. Master's thesis. Praha: University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology. 2021. Available from: https://theses.cz/id/jr5nvt/.
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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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