BOJňANSKá, T.; MOCKO, K. BREAD-MAKING QUALITY OF SLOVAK AND SERBIAN WHEAT VARIETIES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 3, n. special issue 3 (Food Sciences), p. 190–194, 2014. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/7575. Acesso em: 22 nov. 2024.