“COMPARISON OF THE RHEOLOGICAL CHARACTERISTICS OF BIO-FORTIFIED FLOUR OBTAINED FROM SOFT WHEAT VARIETIES TRESKA AND RADIKA” (2019) Journal of Agriculture and Plant Sciences, 17(1), pp. 111–118. Available at: https://js.ugd.edu.mk/index.php/YFA/article/view/2782 (Accessed: 26 April 2026).