The effect of the addition of various types of oils on the technological quality of wheat dough and bread [elektronický zdroj] / Lucia Mikolášová ... [et al.] .
In: Journal of Microbiology, Biotechnology and Food Sciences. -- ISSN 1338-5178. -- Vol. 12, no. 2 (2022), e5703 [7] s.
Kategória EPCA do 2021: ADN
Kategória EPCA od 2022: V3
https://doi.org/10.55251/jmbfs.5703 .