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Journal: Appl. Sci., 2023
Volume: 13
Number: 4485
4485
Article: Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties
Authors: by Eva Ivanišová, Matej Čech, Peter Hozlár, Grzegorz Zaguła, Dorota Gumul, Olga Grygorieva, Agnieszka Makowska and Przemysław Łukasz Kowalczewski
Link: https://www.mdpi.com/2076-3417/13/7/4485

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