IVANIÅ¡OVá, E.; TOKáR, M.; BOJňANSKá, T. THE EFFECT OF FIBRE FROM VARIOUS ORIGINS ON THE PROPERTIES OF DOUGH AND BAKERY PRODUCTS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 5, n. 1, p. 73–80, 2015. DOI: 10.15414/jmbfs.2015.5.1.73-80. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8373. Acesso em: 22 jul. 2024.