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The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread
Burešová, Iva, Masaříková, Lucie, Hřivna, Luděk, Kulhanová, Soňa, Bureš, DavidVolume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.01.010
Date:
May, 2016
File:
PDF, 1.19 MB
english, 2016