1.
Bojňanská T, Vollmannová A, Frančáková H. Influence of addition of oat and lentil on the content of the detected components in bread. Potr. S. J. F. Sci. [Internet]. 2010 May 31 [cited 2024 Nov. 22];4(2):1-4. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/42