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The influence of reducing and oxidising agents on rheology of wheat flour dough

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Citace článku v časopise:
PEČIVOVÁ, Pavlína, Vladimír PAVLÍNEK, Jan HRABĚ a Stanislav KRÁČMAR. The influence of reducing and oxidising agents on rheology of wheat flour dough. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis [online]. 2008, vol. 56, iss. 5, s. 163-169. [cit. 2019-10-21]. ISSN 1211-8516. Dostupné z: http://acta.mendelu.cz/media/pdf/actaun_2008056050163.pdf.

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