KOLESÁROVÁ, Anna. THE EFFECTS OF THE ADDITION OF LYOPHILIZED BERRY FRUITS ON THE LEAVENING PROPERTIES OF DOUGH AND VOLUME PROPERTIES OF BREAD. Food and Feed Research, [S. l.], v. 52, n. 1, p. 53–66, 2024. DOI: 10.5937/ffr0-52510. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/52510. Pristupljeno: 12 jul. 2026.