Burešová, Iva, David Bureš, and Klára Čurečková. 2017. “Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and Its Impact on Crumb Characteristics”. KVASNY PRUMYSL 63 (1):8–10. https://doi.org/10.18832/kp201702.