Hackenberger, D., Grgesina, D., & Šerer, M. (1991). The effect of addition of bran into flour on composition and quality of wheat bread: The effect of addition of bran into flour on composition and quality of wheat bread. Znanost u proizvodnji, p. 8.
Chicago stil citiranjaHackenberger, Dubravka, Dragica Grgesina, and Marija Šerer. "The effect of addition of bran into flour on composition and quality of wheat bread: The effect of addition of bran into flour on composition and quality of wheat bread." 1991: 8.
MLA stil citiranjaHackenberger, Dubravka, Dragica Grgesina, and Marija Šerer. "The effect of addition of bran into flour on composition and quality of wheat bread: The effect of addition of bran into flour on composition and quality of wheat bread." 1991: 8.