Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour / Dominika Hercegová ... [et al.].
In: Quality Assurance and Safety of Crops & Foods. -- ISSN 1757-8361. -- Vol. 11, no. 4 (2019), s. 333-340
Kategória EPCA do 2021:ADC
https://dx.doi.org/10.3920/QAS2018.1376.