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Title:	The influence of monoacylglycerol and L-glutamic acid on the viscoelastic properties of wheat flour dough and sensory characteristics of French loaf product
Source:	Journal of the Science of Food and Agriculture [0022-5142] Pečivová, Pavlína yr:2010 vol:90 iss:13 pg:2282 -2288

Journal of the Science of Food and Agriculture [0022-5142] Pečivová, Pavlína yr:2010 vol:90 iss:13 pg:2282 -2288