@article{belkova_influence_2021,
	title = {Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread},
	volume = {338},
	url = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85089352804&doi=10.1016%2fj.foodchem.2020.127715&partnerID=40&md5=c7cb863209e43043db5c4a0493dbca7d},
	doi = {10.1016/j.foodchem.2020.127715},
	journal = {Food Chemistry},
	author = {Belkova, B. and Chytilova, L. and Kocourek, V. and Slukova, M. and Mastovska, K. and Kyselka, J. and Hajslova, J.},
	year = {2021},
}

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