[1]
B. Filipčev, O. Šimurina, and M. Bodroža-Solarov, “Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits”, Ital. J. Food Sci., vol. 27, no. 4, pp. 495–504, Dec. 2015, doi: 10.14674/1120-1770/ijfs.v13.