[1]
Tokár, M., Bojňanská, T., Frančáková, H., IvaniÅ¡ová, E., Dráb, Å tefan, Mocko, K. and Balková, H. 2015. FARINOGRAPHIC EVALUATION OF WHEAT DOUGH ENRICHED WITH INULIN, NAKED BARLEY, MALT AND POTEX ADDITION. Journal of microbiology, biotechnology and food sciences. 4, special issue 3 (Food Sciences) (Feb. 2015), 157–160. DOI:https://doi.org/10.15414/jmbfs.2015.4.special3.157-160.