BOJŇANSKÁ, T. .; ŠMITALOVÁ, J. . The influence of additional fluors on the retention ability of dough and the technological quality of bakery products. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 9, n. 1, p. 242–246, 2015. DOI: 10.5219/468. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/468. Acesso em: 22 nov. 2024.