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1687 |
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0022-5142 |
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10 |
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1681-1687 |
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Journal of the Science of Food and Agriculture |
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1681 |
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Pecivová P, Pavlínek V, Hrabe J. The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns. J Sci Food Agric. 2010 Aug 15;90(10):1681–7. doi: 10.1002/jsfa.4002. PMID: 20564445. |
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2010-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
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https://doi.org/10.1002/jsfa.4002
https://pubmed.ncbi.nlm.nih.gov/20564445 |
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| language |
English |
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https://www.crossref.org/ |
| title |
The effect of the combination of reducing and oxidising agents on the viscoelastic properties of dough and sensory characteristics of buns |
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