TÓTH, A.; NÉMETH, C.; CSURKA, T.; SURÁNYI, J.; BADAK-KERTI, K.; PENKSZA, P.; FRIEDRICH, L. Development of high protein containing bakery filling. Review on Agriculture and Rural Development, [S. l.], v. 8, n. 1-2, p. 74–80, 2020. DOI: 10.14232/rard.2019.1-2.74-80. Disponível em: https://iskolakultura.hu/index.php/rard/article/view/33512. Acesso em: 20 dec. 2024.