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The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

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Citace článku v časopise:
BUREŠOVÁ, Iva a Roman KUBÍNEK. The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking. Journal of Texture Studies [online]. 2016, vol. 47, iss. 5, s. 423-431. [cit. 2020-12-05]. ISSN 0022-4901. Dostupné z: http://onlinelibrary.wiley.com/doi/10.1111/jtxs.12176/abstract.

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