1.
Bojňanská T, Šmitalová J, Vietoris V, Vollmannová A. Influence of the xanthan gum addition on the technological and sensory quality of baking products during the freezing storage. Potr. S. J. F. Sci. [Internet]. 2016Jul.5 [cited 2019Dec.20];10(1):332-8. Available from: https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/592