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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 13 (2023): Issue 1 (November 2023)
Open Access
Effect of whole-grain flour addition on bread sensory quality
Alexandra Tauferová
Alexandra Tauferová
and
Hana Hellingerová
Hana Hellingerová
| Nov 26, 2023
MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 13 (2023): Issue 1 (November 2023)
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Published Online:
Nov 26, 2023
Page range:
3 - 13
DOI:
https://doi.org/10.2478/mjfst-2023-0001
© 2023 Alexandra Tauferová et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Alexandra Tauferová
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno
Brno
Hana Hellingerová
Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences Brno
Brno