MIKOLASOVA, L.; IVANISOVA, E.; TOKAR, M.; SNIRC, M. .; LIDIKOVA, J.; BALAZOVA, Z. . THE EFFECT OF THE ADDITION OF VARIOUS TYPES OF OILS ON THE TECHNOLOGICAL QUALITY OF WHEAT DOUGH AND BREAD. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 12, n. 2, p. e5703, 2022. DOI: 10.55251/jmbfs.5703. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/5703. Acesso em: 19 apr. 2024.