BOJŇANSKÁ, T. .; ŠMITALOVÁ, J. .; VOLLMANNOVÁ, A. . Effect of the addition of hydrocolloids on the rheological and baking properties of the products with added spelt flour (Triticum spelta L.). Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 157–163, 2016. DOI: 10.5219/555. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/555. Acesso em: 22 nov. 2024.