BUREŠOVÁ, I.; BUŇKA, F.; KRÁČMAR, S. RHEOLOGICAL CHARACTERISTICS OF GLUTEN-FREE DOUGH. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 3, n. special issue 3 (Food Sciences), p. 195–198, 2014. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7576. Acesso em: 10 jul. 2026.