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The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product | 667 |
květen 2024 | červen 2024 | červenec 2024 | srpen 2024 | září 2024 | říjen 2024 | listopad 2024 | |
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The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product | 3 | 4 | 0 | 1 | 5 | 7 | 1 |
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