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The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns

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Citace článku v časopise:
PEČIVOVÁ, Pavlína, Vladimír PAVLÍNEK a Jan HRABĚ. The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns. Journal of the Science of Food and Agriculture [online]. 2010, vol. 90, iss. 10, s. 1681-1687. [cit. 2017-06-27]. ISSN 1097-0010. Dostupné z: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.4002/abstract.

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