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Textural and sensory properties of the sweet Czech christmas bread with sugar solutions

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Citace článku v časopise:
PEČIVOVÁ, Boudová Pavlína, Vlastimil KUBÁŇ, Jiří MLČEK a Otakar ROP. Textural and sensory properties of the sweet Czech christmas bread with sugar solutions. Acta Scientiarum Polonorum, Technologia Alimentaria [online]. 2013, vol. 12, iss. 2, s. 223-229. [cit. 2019-09-21]. ISSN 1644-0730. Dostupné z: http://www.food.actapol.net/pub/6_2_2013.pdf.

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