Effect of lentil and bean flours on rheological and baking properties of wheat dough

Bibliographic Details
Main Authors:	Karovičová, Jolana, 1950- (Author), Magala, Michal (Author), Kohajdová, Zlatica, 1975- (Author)
Format:	Article
Language:	English
Subjects:	strukoviny múka pšeničná múka

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