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The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

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Citace článku v časopise:
BUREŠOVÁ, Iva, Marian TOKÁR, Jan MAREČEK, Ludek HŘIVNA, Oldrich FAMĚRA a Viera ŠOTTNÍKOVÁ. The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread. Journal of Cereal Science [online]. 2017, vol. 75, s. 158-164. [cit. 2020-11-24]. ISSN 0733-5210. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0733521017300590.

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