“GLUTEN AND GLUTEN-FREE BISCUITS WITH FUNCTIONAL COMPONENTS: PHYSICOCHEMICAL, NUTRITIONAL AND ANTIOXIDANT PROPERTIES: Original Scientific Paper”. Chemical Industry & Chemical Engineering Quarterly 32, no. 3 (July 28, 2025): 175–186. Accessed December 16, 2025. https://www.ache-pub.org.rs/index.php/CICEQ/article/view/1516.