BOJŇANSKÁ, T. .; VOLLMANNOVÁ, A. .; FRANČÁKOVÁ, H. . Influence of addition of oat and lentil on the content of the detected components in bread. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 4, n. 2, p. 1–4, 2010. DOI: 10.5219/42. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/42. Acesso em: 22 nov. 2024.