MILIĆEVIĆ, N. .; SAKAČ, M. .; ŠARIĆ, B.; ŠKROBOT, D.; FILIPČEV, B.; ŠIMURINA, O. .; JOVANOV, P.; PESTORIĆ, M.; MARIĆ, A. Soybean bran as the fat replacer in gluten-free cookie formulation: physicochemical properties and sensory profiles: Original scientific paper. Chemical Industry & Chemical Engineering Quarterly, [S. l.], v. 29, n. 3, 2022. DOI: 10.2298/CICEQ211222025M. Disponível em: https://www.ache-pub.org.rs/index.php/CICEQ/article/view/1053. Acesso em: 24 jun. 2024.