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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 | 478 |
říjen 2023 | listopad 2023 | prosinec 2023 | leden 2024 | únor 2024 | březen 2024 | duben 2024 | |
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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 | 0 | 2 | 2 | 1 | 3 | 1 | 6 |
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