BOJŇANSKÁ, T. .; TOKÁR, M. .; FRANČÁKOVÁ, H. . Changes of the dough rheological properties influenced by addition of potato fibre. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 8, n. 1, p. 161–166, 2014. DOI: 10.5219/371. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/371. Acesso em: 28 mar. 2024.