SOLGAJOVÁ, M.; MENDELOVÁ, A.; DRÁB, Štefan; KOLESÁROVÁ, A.; KROČKO, M. POSSIBILITIES OF INCORPORATION OF BY-PRODUCTS FROM MALT PRODUCTION INTO BAKERY PRODUCTS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 14, n. 5, p. e11764, 2025. DOI: 10.55251/jmbfs.11764. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/11764. Acesso em: 29 apr. 2025.