Thermo–mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive Autori: M. Demin, Jovanka Popov Raljić, J. Laličić-Petronijević, B. Rabrenović, B. Filipčev, O. Šimurina Časopis: Hemijska industrija DOI: 10.2298/HEMIND120613091D
