1.
Z. Matejčeková, D. Liptáková, Ľ. Valík. Evaluation of The Potential of Amaranth Flour for Lactic Acid Fermentation. J. Pharm. Nutr. Sci. [Internet]. 2016 Jan. 5 [cited 2025 May 11];6(1):1-6. Available from: http://www.sceintific-array.org/index.php/jpans/article/view/1916