Author: Jan Hrabě
| Changes of properties of wheat flour dough by combination L-ascorbic acid with reducing or oxidising agents | 108 | — | 117 | |
| Pavlína Pečivová, Vladimír Pavlínek, Jan Hrabě | Vol. 4, No. 2 | |||
Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.
| Changes of properties of wheat flour dough by combination L-ascorbic acid with reducing or oxidising agents | 108 | — | 117 | |
| Pavlína Pečivová, Vladimír Pavlínek, Jan Hrabě | Vol. 4, No. 2 | |||