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Rheological properties of dough and baking quality of products using coloured wheat

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Citace článku v časopise:
HŘIVNA, Luděk, Veronika ZIGMUNDOVÁ, Iva BUREŠOVÁ, Roman MACO, Tomáš VYHNÁNEK a Václav TROJAN. Rheological properties of dough and baking quality of products using coloured wheat. Plant, Soil and Environment [online]. 2018, vol. 64, iss. 5, s. 203-208. [cit. 2020-07-07]. ISSN 1214-1178. Dostupné z: https://www.agriculturejournals.cz/web/pse.htm?volume=64&firstPage=203&type=publishedArticle.

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