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The effect of added pumpkin flour on sensory and textural quality of rice bread

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Citace článku v časopise:
DABASH, Vikendra, Iva BUREŠOVÁ, Marián TOKÁR, Michaela ZACHAROVÁ a Robert GÁL. The effect of added pumpkin flour on sensory and textural quality of rice bread. Journal of Microbiology, Biotechnology and Food Sciences [online]. 2017, vol. 6, iss. 6, s. 1269-1271. [cit. 2019-12-13]. ISSN 1338-5178. Dostupné z: https://search.proquest.com/docview/1919505312?pq-origsite=gscholar.

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