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Effect of temperature and composition on thermal conductivity of “Mlinci” dough
Å eruga, B., Budžaki, S., UgarÄiÄ-Hardi, Ž., Å eruga, M.Volume:
23
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/3385-cjfs
Date:
November, 2011
File:
PDF, 144 KB
2011