ČERVENKA, L. .; FRUHBAUEROVÁ, M. .; VELICHOVÁ, H. . Functional properties of muffin as affected by substituing wheat flour with carob powder. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 212–217, 2019. DOI: 10.5219/1033. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1033. Acesso em: 22 nov. 2024.