"Mlyn\u00E1\u0159sk\u00E9 noviny" . . "T\u011Bstoviny pro bezlepkovou dietu"@cs . "T\u011Bstoviny pro bezlepkovou dietu" . "P\u0159irozen\u011B bezlepkov\u00E9 t\u011Bstoviny byly laboratorn\u011B vyrobeny z polohrub\u00E9 kuku\u0159i\u010Dn\u00E9 mouky, bramborov\u00E9ho \u0161krobu, soli a p\u0159\u00EDdavkem 6 mouk z netradi\u010Dn\u00EDch plodin (bez a s CMC), resp. 4 lu\u0161t\u011Bninov\u00FDch mouk. V obou recepturn\u00EDch variant\u00E1ch se osv\u011Bd\u010Dily doporu\u010Dovan\u00E9 plodiny r\u00FD\u017Ee a pohanka, jinak do 15% lze akceptovat proso, amarant a quinou. Vedle s\u00F3ji lze vyu\u017E\u00EDt i hr\u00E1ch, \u010Do\u010Dku, fazole \u010Di cizrnu a\u017E do 30%, ov\u0161em s odli\u0161nou barvou a chut\u00ED."@cs . "8" . . "P\u0159irozen\u011B bezlepkov\u00E9 t\u011Bstoviny byly laboratorn\u011B vyrobeny z polohrub\u00E9 kuku\u0159i\u010Dn\u00E9 mouky, bramborov\u00E9ho \u0161krobu, soli a p\u0159\u00EDdavkem 6 mouk z netradi\u010Dn\u00EDch plodin (bez a s CMC), resp. 4 lu\u0161t\u011Bninov\u00FDch mouk. V obou recepturn\u00EDch variant\u00E1ch se osv\u011Bd\u010Dily doporu\u010Dovan\u00E9 plodiny r\u00FD\u017Ee a pohanka, jinak do 15% lze akceptovat proso, amarant a quinou. Vedle s\u00F3ji lze vyu\u017E\u00EDt i hr\u00E1ch, \u010Do\u010Dku, fazole \u010Di cizrnu a\u017E do 30%, ov\u0161em s odli\u0161nou barvou a chut\u00ED." . "5"^^ . . . "RIV/60461373:22330/11:43893089!RIV12-MSM-22330___" . "Pasta for gluten-free diet"@en . "T\u011Bstoviny pro bezlepkovou dietu"@cs . "22330" . . "RIV/60461373:22330/11:43893089" . . "\u0160vec, Ivan" . "2"^^ . . . "24" . "v\u00EDtov\u00E1, Michaela" . "CZ - \u010Cesk\u00E1 republika" . "Leitnerov\u00E1, Dobromila" . "1214-6374" . . . . . "235001" . . "T\u011Bstoviny pro bezlepkovou dietu" . "bread and biscuit volumes; applied rheology; hemp flour; wheat flour"@en . "15"^^ . "Hru\u0161kov\u00E1, Marie" . "Sekerov\u00E1, Hana" . . . "Naturally gluten-free pasta were laboratory prepared on semi-fine corn flour, potato starch and salt base. Tested recipes included 6 flour from non-traditional cereals (without and with CMC) and 4 legume flours. For both recipe varients, commonly recommended crop of rice and bukcwheat manifested their worth. Up to 15%, also millet, amaranth or quinoa cloud be successfully used for this purpose. Besides soya, pea, lentil, bean or chickpea could be applied up to 30%, when different colour and taste is accepted."@en . "Z(MSM6046137305)" . "[FD081F31F6AB]" . . . "Pasta for gluten-free diet"@en . .