HOXHA, I.; XHABIRI, G.; MUSAJ, A.; SINANI, A. DEPENDENCE OF THE QUALITY OF PRODUCED BREADS FROM SEVERAL WHEAT FLOURS BASED ON ADDITION OF CERTAIN ADDITIVES. ANGLISTICUM. Journal of the Association-Institute for English Language and American Studies, [S. l.], v. 1, n. 2, p. 94–98, 2015. Disponível em: https://www.anglisticum.org.mk/index.php/IJLLIS/article/view/376. Acesso em: 2 may. 2024.