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The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough

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ČSN ISO 690:2011 citation

Citace článku v časopise:
PEČIVOVÁ, Pavlína, Kateřina JUŘÍKOVÁ, Iva BUREŠOVÁ, Monika ČERNÁ a Jan HRABĚ. The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis [online]. 2011, vol. 59, iss. 6, s. 255-264. [cit. 2019-12-12]. ISSN 1211-8516. Dostupné z: http://acta.mendelu.cz/media/pdf/actaun_2011059060255.pdf.

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