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The effect of Chios mastic gum addition on the characteristics of rice dough and bread

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Citace článku v časopise:
BUREŠOVÁ, Iva, Richardos-Nicolaos SALEK, Erika VARGA, Lucie MASAŘÍKOVÁ a David BUREŠ. The effect of Chios mastic gum addition on the characteristics of rice dough and bread. LWT - Food Science and Technology [online]. 2017, vol. 81, s. 299-305. [cit. 2020-07-10]. ISSN 0023-6438. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0023643817302311.

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