THE EFFECT OF HYDROCOLLOIDS CONCENTRATION ON THE PHYSICAL PROPERTIES OF GLUTEN-FREE CAKE.
| Autor: | Iserliyska, Dida1 d.iseliyska@canri.org, Zsivanovits, Gabor1, Marudova, Maria2 |
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| Zdroj: | Chemistry. Bulgarian Journal of Chemical Education. 2018, Vol. 27 Issue 5, p683-691. 9p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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