The effects of the addition of lyophilized berry fruits on the leavening properties of dough and volume properties of bread
Anna Kolesárová(Slovak University of Technology in Bratislava), Adriana Kolesárová(Slovak University of Agriculture in Nitra), Tatiana Bojňanská, Miriam Solgajová, Jana Kopčeková(Slovak University of Agriculture in Nitra), Andrea Mendelová(Slovak University of Agriculture in Nitra)
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