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Functional properties of muffin as affected by substituing wheat flour with carob powder

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Citace článku v časopise:
ČERVENKA, Libor, Michaela FRÜHBAUEROVÁ a Helena VELICHOVÁ. Functional properties of muffin as affected by substituing wheat flour with carob powder. Potravinarstvo Slovak Journal of Food Sciences [online]. 2019, vol. 13, iss. 1, s. 212-217. [cit. 2019-10-20]. ISSN 1338-0230. Dostupné z: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1033.

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