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Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour
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$a Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour / $c Dominika Hercegová ... [et al.] 300 $b ilustr. 500 $a 26220220180: Building the Research Centre 'AgroBioTech' (80%) a VEGA 1/0411/17 (20%). 504 $a Bibliografické odkazy 650 07
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$7 spu_us_auth*0408687 $a Hrnčárová, Dominika, $d 1993- $u SPUFBP04 $9 16 $4 aut $X 60778 700 1-
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$w spu_us_epca*145020 $t Quality Assurance and Safety of Crops & Foods $p Qual. Assur. Saf. Crop. Foods $x 1757-8361 $7 nnas $d Wageningen Wageningen Academic Publishers $g Vol. 11, no. 4 (2019), s. 333-340 856 4-
$u https://dx.doi.org/10.3920/QAS2018.1376
Number of the records: 1