[1]
Ondruší­ková, S. , Nedomová, Šárka ., Jarošová, A. and Kumbár, V. 2019. Qualitative parameters of protein gels from albumen base . Potravinarstvo Slovak Journal of Food Sciences. 13, 1 (Mar. 2019), 182–186. DOI:https://doi.org/10.5219/1049.