@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},
}

{"_id":"69mPGC4jwYTDaBYDg","bibbaseid":"belkova-chytilova-kocourek-slukova-mastovska-kyselka-hajslova-influenceofdoughcompositionontheformationofprocessingcontaminantsinyeastleavenedwheattoastedbread-2021","authorIDs":[],"author_short":["Belkova, B.","Chytilova, L.","Kocourek, V.","Slukova, M.","Mastovska, K.","Kyselka, J.","Hajslova, J."],"bibdata":{"bibtype":"article","type":"article","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":[{"propositions":[],"lastnames":["Belkova"],"firstnames":["B."],"suffixes":[]},{"propositions":[],"lastnames":["Chytilova"],"firstnames":["L."],"suffixes":[]},{"propositions":[],"lastnames":["Kocourek"],"firstnames":["V."],"suffixes":[]},{"propositions":[],"lastnames":["Slukova"],"firstnames":["M."],"suffixes":[]},{"propositions":[],"lastnames":["Mastovska"],"firstnames":["K."],"suffixes":[]},{"propositions":[],"lastnames":["Kyselka"],"firstnames":["J."],"suffixes":[]},{"propositions":[],"lastnames":["Hajslova"],"firstnames":["J."],"suffixes":[]}],"year":"2021","bibtex":"@article{belkova_influence_2021,\n\ttitle = {Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread},\n\tvolume = {338},\n\turl = {https://www.scopus.com/inward/record.uri?eid=2-s2.0-85089352804&doi=10.1016%2fj.foodchem.2020.127715&partnerID=40&md5=c7cb863209e43043db5c4a0493dbca7d},\n\tdoi = {10.1016/j.foodchem.2020.127715},\n\tjournal = {Food Chemistry},\n\tauthor = {Belkova, B. and Chytilova, L. and Kocourek, V. and Slukova, M. and Mastovska, K. and Kyselka, J. and Hajslova, J.},\n\tyear = {2021},\n}\n\n","author_short":["Belkova, B.","Chytilova, L.","Kocourek, V.","Slukova, M.","Mastovska, K.","Kyselka, J.","Hajslova, J."],"key":"belkova_influence_2021","id":"belkova_influence_2021","bibbaseid":"belkova-chytilova-kocourek-slukova-mastovska-kyselka-hajslova-influenceofdoughcompositionontheformationofprocessingcontaminantsinyeastleavenedwheattoastedbread-2021","role":"author","urls":{"Paper":"https://www.scopus.com/inward/record.uri?eid=2-s2.0-85089352804&doi=10.1016%2fj.foodchem.2020.127715&partnerID=40&md5=c7cb863209e43043db5c4a0493dbca7d"},"metadata":{"authorlinks":{}},"downloads":0},"bibtype":"article","creationDate":"2020-11-14T14:08:00.722Z","downloads":0,"keywords":[],"search_terms":["influence","dough","composition","formation","processing","contaminants","yeast","leavened","wheat","toasted","bread","belkova","chytilova","kocourek","slukova","mastovska","kyselka","hajslova"],"title":"Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread","year":2021,"biburl":"https://api.zotero.org/users/2408772/collections/LCV32NHC/items?key=bhVbGI4En5HRu0ilG6qj36h9&format=bibtex&limit=100","dataSources":["B989rCqKfDymgrocR","7RgGWHQAcNedydLP8","N3Zd9TP5H44Kyehun","HGTtfYQjAqHGKB8ts","QxKFcuDvp3rKwtpTq","cu5WxbjwLXbTDca9q","kDxusLzNG7eWB5TGL","tKQ3k4ac5zHcLmkHr","qodcexpQDH2aSyKLQ","QnAvASuP9i4ypcd6X","CYiypXa5jxLgXz6t3","LjCZJMyCWLCQ3w4Gu","cLZ7H7fBFuzdHAcLR","mqNrHqS7zPbauX6Ki","rDnMbxDBwSPzTXx57"]}