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Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature

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Citace článku v časopise:
BROŽKOVÁ, Iveta, Veronika DVOŘÁKOVÁ, Kateřina MICHÁLKOVÁ, Libor ČERVENKA a Helena VELICHOVÁ. Quality and Antioxidant Activity of Buckwheat-Based Cookies Designed for a Raw Food Vegan Diet as Affected by Moderate Drying Temperature. Plant Foods for Human Nutrition [online]. 2016, vol. 71, iss. 4, s. 429-435. [cit. 2019-10-23]. ISSN 0921-9668. Dostupné z: https://link.springer.com/article/10.1007/s11130-016-0580-3.

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