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Rheological characteristics of gluten-free dough

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Citace článku v časopise:
BUREŠOVÁ, Iva, František BUŇKA a Stanislav KRÁČMAR. Rheological characteristics of gluten-free dough. Journal of Microbiology Biotechnology and Food Sciences [online]. 2014, vol. 3, s. 195-198. [cit. 2024-03-03]. ISSN 1338-5178. Dostupné z: https://www.jmbfs.org/wp-content/uploads/2014/01/55_jmbfs_buresova_2014_fs.pdf.

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