TBU Publications
Repository of TBU Publications

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

DSpace Repository


Find Full text Export to RefWorks
   

 

Files in this item

ČSN ISO 690:2011 citation

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. 2024-10-09]. ISSN 0023-6438. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0023643817302311.

These citations are software generated and may contain errors. To verify accuracy, check the appropriate style guide.

Related articles