“SOYBEAN BRAN AS THE FAT REPLACER IN GLUTEN-FREE COOKIE FORMULATION: PHYSICOCHEMICAL PROPERTIES AND SENSORY PROFILES: Original Scientific Paper”. Chemical Industry & Chemical Engineering Quarterly 29, no. 3 (April 6, 2023): 179–187. Accessed November 24, 2024. https://www.ache-pub.org.rs/index.php/CICEQ/article/view/1053.