LITWINEK, D.; GAMBUŚ, H.; ZIÄĆ, G.; SABAT, R.; WYWROCKA-GURGUL, A.; BERSKI, W. THE COMPARISON OF QUALITY AND CHEMICAL COMPOSITION OF BREADS BAKED WITH RESIDUAL AND COMMERCIAL OAT FLOURS AND WHEAT FLOUR . Journal of microbiology, biotechnology and food sciences, [S. l.], v. 2, n. special issue 1, p. 1734–1743, 2013. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7268. Acesso em: 19 sep. 2026.