ŽITNÝ, B. .; HARIS, L. .; MUCHOVÁ, Z. .; LÍ­ŠKOVÁ, M. . Relationships among processing and rheologic parameters during wheat dough mixing and their assets for the industrial processing. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 5, n. 1, p. 65–70, 2011. DOI: 10.5219/117. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/117. Acesso em: 22 nov. 2024.