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The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product

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Citace článku v časopise:
PEČIVOVÁ, Pavlína, Iva BUREŠOVÁ a Hana BÍLKOVÁ. The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product. Journal of the Science of Food and Agriculture [online]. 2010, vol. 90, iss. 13, s. 2282-2288. [cit. 2017-06-27]. ISSN 1097-0010. Dostupné z: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.4083/abstract.

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