PASTUSZKA, D.; GAMBUÅ›, H.; ZIOBRO, R.; MICKOWSKA, B.; KRZYSZTOFBUKSA; SABAT, R. QUALITY AND NUTRITIONAL VALUE OF WHEAT BREAD WITH A PREPARATION OF OAT PROTEINS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 1, n. Special issue, p. 980–987, 2012. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7411. Acesso em: 22 jul. 2024.