KRAWĘCKA, Ada et al. Effect of black cumin cake addition on the chemical composition, glycemic index, antioxidant activity, and cooking quality of durum wheat pasta. In Molecules. ISSN 1420-3049, 2022, vol. 27, iss. 19, art. no. 6342, [13] s. Dostupné na internete:<https://doi.org/10.3390/molecules27196342> Indexované v: CCC, WoS, SCOPUS