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 12. Juli 2026.];51(2):167-74. Dostupno na: https://asistent.ceon.rs/index.php/ffr/article/view/53247