SOYBEAN BRAN AS THE FAT REPLACER IN GLUTEN-FREE COOKIE FORMULATION: PHYSICOCHEMICAL PROPERTIES AND SENSORY PROFILES: Original scientific paper. Chem. Ind. Chem. Eng. Q. [Internet]. 2023 Apr. 6 [cited 2024 Nov. 13];29(3):179-87. Available from: https://www.ache-pub.org.rs/index.php/CICEQ/article/view/1053