BOJŇANSKÁ, T.; FRANČÁKOVÁ, H.; LÍŠKOVÁ, M.; TOKÁR, M. LEGUMES – THE ALTERNATIVE RAW MATERIALS FOR BREAD PRODUCTION. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 1, n. Special issue, p. 876–886, 2012. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7380. Acesso em: 16 oct. 2026.