BOJňANSKá, T.; Å MITALOVá, J.; VOLLMANNOVá, A.; TOKáR, M.; VIETORIS, V. BAKERY PRODUCTS WITH THE ADDITION OF SOYBEAN FLOUR AND THEIR QUALITY AFTER FREEZER STORAGE OF DOUGH. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. special issue 3 (Food Sciences), p. 18–22, 2015. DOI: 10.15414/jmbfs.2015.4.special3.18-22. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8313. Acesso em: 22 nov. 2024.