Idézéskapcsolat

Augustova Monika et al. The influence of the addition of instant rice mash on the textural properties of rice bread. (2022) CZECH JOURNAL OF FOOD SCIENCES 1212-1800 1805-9317

Közlemény:

Farkas Alexandra et al. Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems. (2021) JOURNAL OF CEREAL SCIENCE 0733-5210 1095-9963 101

Idéző közlemény:

Augustova Monika et al. The influence of the addition of instant rice mash on the textural properties of rice bread. (2022) CZECH JOURNAL OF FOOD SCIENCES 1212-1800 1805-9317