[1]
Solgajová, M., Mendelová, A., Dráb, Štefan, Kolesárová, A. and Kročko, M. 2025. POSSIBILITIES OF INCORPORATION OF BY-PRODUCTS FROM MALT PRODUCTION INTO BAKERY PRODUCTS. Journal of microbiology, biotechnology and food sciences. 14, 5 (Feb. 2025), e11764. DOI:https://doi.org/10.55251/jmbfs.11764.