BOJŇANSKÁ, T. .; ŠMITALOVÁ, J. .; VIETORIS, V. .; VOLLMANNOVÁ, A. . Influence of the xanthan gum addition on the technological and sensory quality of baking products during the freezing storage. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 332–338, 2016. DOI: 10.5219/592. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/592. Acesso em: 27 may. 2024.