LITWINEK, D.; GAMBUÅ›, H.; MICKOWSKA, B.; ZIęć, G.; BERSKI, W. AMINOACIDS COMPOSITION OF PROTEINS IN WHEAT AND OAT FLOURS USED IN BREADS PRODUCTION. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 2, n. special issue 1, p. 1725–1733, 2013. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7267. Acesso em: 17 jul. 2024.