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Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals
- Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals [elektronický zdroj] / Gulmaida Karimova ... [et al.] .
In: Potravinárstvo Slovak Journal of Food Sciences. -- ISSN 1337-0960. -- Vol. 18, no. 1 (2024), s. 122-138
https://doi.org/10.5219/1933 .
Počet záznamov: 1