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Effect of whole-grain flour addition on bread sensory quality Cover
Open Access
|Nov 2023

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DOI: https://doi.org/10.2478/mjfst-2023-0001 | Journal eISSN: 1805-529X | Journal ISSN: 1805-5281
Language: English
Page range: 3 - 13
Published on: Nov 26, 2023
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year

© 2023 Alexandra Tauferová, Hana Hellingerová, published by University of Veterinary Sciences Brno
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.