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Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties

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Citace článku v časopise:
ŠEBESTÍKOVÁ, Romana, Iva BUREŠOVÁ, Tomáš VYHNÁNEK, Petr MARTINEK a Matej POSPIECH. Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties. Heliyon [online]. 2023, vol. 9, iss. 4 [cit. 2024-07-25]. ISSN 2405-8440. Dostupné z: https://www.sciencedirect.com/science/article/pii/S2405844023023253.

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