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The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage

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Citace článku v časopise:
MÍŠKOVÁ, Zuzana, Richardos-Nicolaos SALEK, Barbora KŘENKOVÁ, Vendula KŮROVÁ, Irena NĚMEČKOVÁ, Vendula PACHLOVÁ a František BUŇKA. The effect of κ- and ι-carrageenan concentrations on the viscoelastic and sensory properties of cream desserts during storage. LWT [online]. 2021, vol. 145 [cit. 2021-09-18]. ISSN 0023-6438. Dostupné z: https://www.sciencedirect.com/science/article/pii/S0023643821006927.

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