Nutritional, antioxidant, and sensory characteristics of bread enriched with wholemeal flour from Slovakian black oat varieties [elektronický zdroj] / Eva Ivanišová ... [et al.] .
In: Applied Sciences-Basel. -- ISSN 2076-3417. -- Vol. 13, iss. 7 (2023), art. no. 4485, [12] s.
Kategória EPCA do 2021: ADC
Kategória EPCA od 2022: V3
https://doi.org/10.3390/app13074485 .