Maravić N, Hadnađev M, Dapčević-Hadnađev T, Pestorić M, Tomić J. Faba Bean Flour and Protein Isolate as Partial Substitutes in Wheat-Triticale Bread: A Technological and Sensory Properties. ffr [Internet]. 24. Oktobar 2024. [citirano 20. Septembar 2026.];51(2):167-74. Dostupno na: https://test.aseestant.ceon.rs/index.php/ffr/article/view/53247