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Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf

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ČSN ISO 690:2011 citation

Citace článku v časopise:
PEČIVOVÁ, Boudová Pavlína, Jiří MLČEK a Vlastimil KUBÁŇ. Influence of grapeseed oil microemulsion additions on textural and sensory properties of a wheat-rye bread and a wheat french loaf. Bulgarian Journal of Agricultural Science [online]. 2014, vol. 20, iss. 3, s. 510-514. [cit. 2019-09-22]. ISSN 1310-0351. Dostupné z: http://www.agrojournal.org/20/20.htm#3.

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