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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 | 674 |
červenec 2024 | srpen 2024 | září 2024 | říjen 2024 | listopad 2024 | prosinec 2024 | leden 2025 | |
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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 | 0 | 1 | 5 | 7 | 3 | 5 | 0 |
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