. . "3"^^ . "[48287B0DF457]" . "Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products." . "3"^^ . "79727" . . "4" . "Czech Journal of Food Sciences" . . . "bakery test; wheat fibre; sensory analysis; apple fibre; bamboo fibre; potato fibre"@en . "43210" . . . "RIV/62156489:43210/13:00203509!RIV14-MSM-43210___" . . . . "Nedomov\u00E1, \u0160\u00E1rka" . "Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products"@en . "Ku\u010Derov\u00E1, Jind\u0159i\u0161ka" . . "RIV/62156489:43210/13:00203509" . . . . "CZ - \u010Cesk\u00E1 republika" . "Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products" . "S" . "7"^^ . . . "\u0160ottn\u00EDkov\u00E1, Viera" . . "Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products"@en . . . "1212-1800" . "31" . "Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products" . . "Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products."@en .