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Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics’ nutrition. /unibl/sci/idNaucniRad:27857 UDC: 613.27:615.874]:577.16 https://dx.doi.org/10.7251/JCTE2001041G Academic Article text 2020-12 S. Grujić, B. Odžaković, S. Božić, Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics’ nutrition., Journal of Chemists, Technologists and Environmentalists, Vol. 1, No. 1, pp. 41 - 53, Dec, 2020 https://glasnik.tf.unibl.org/quality-of-energy-reduced-muffin-produced-with-whole-grain-wheat-flour-safe-for-diabetics-nutrition/ 41 53 Journal of Chemists, Technologists and Environmentalists 2712-1267 https://tf.unibl.org https://tf.unibl.org Journal of Chemists, Technologists and Environmentalists 2712-1267 https://www.unibl.org/sr-lat/fis/zaposlen/1459-slavica-grujic https://www.unibl.org/sr-lat/fis/zaposlen/1486-bozana-odzakovic /unibl/author/Snježana Božić 53 41 https://www.unibl.org/sr-lat/fis/zaposlen/1459-slavica-grujic https://www.unibl.org/sr-lat/fis/zaposlen/1486-bozana-odzakovic /unibl/author/Snježana Božić https://www.pub.unibl.org/s/cir/item/38002