COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF BIO-FORTIFIED FLOUR OBTAINED FROM SOFT WHEAT VARIETIES TRESKA AND RADIKA. Journal of Agriculture and Plant Sciences, [S. l.], v. 17, n. 1, p. 111–118, 2019. Disponível em: https://js.ugd.edu.mk/index.php/YFA/article/view/2782. Acesso em: 5 may. 2026.