KOVAC, B.; BREGAR, A. Development of wheat composite bread using barley β-glucan rich flour. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 18, p. 66–76, 2024. DOI: 10.5219/1941. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1941. Acesso em: 29 feb. 2024.