1.
Bojňanská T, Tokár M, Frančáková H. Changes of the dough rheological properties influenced by addition of potato fibre. Potr. S. J. F. Sci. [Internet]. 2014 Jun. 9 [cited 2024 Nov. 25];8(1):161-6. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/371