ŠOTTNÍ­KOVÁ, V. .; LANGOVÁ, R. .; HŘIVNA, L. .; NEDOMOVÁ, Šárka .; JŮZL, M. . Quality of biscuits as affected by addition of fibre. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 206–211, 2019. DOI: 10.5219/1034. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1034. Acesso em: 24 nov. 2024.