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The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of bunsPECIVOVA, Pavlína; PAVLINEK, Vladimir; HRABE, Jan et al.Journal of the science of food and agriculture. 2010, Vol 90, Num 10, pp 1681-1687, issn 0022-5142, 7 p.Article
