THE EFFECT OF GREEN LENTIL FLOUR ADDITION ON THE SNACK QUALITY. Works of the Faculty of Agriculture and Food Sciences University of Sarajevo, Sarajevo, Bosnia and Herzegovina, v. 74, n. 2, p. 159–168, 2026. DOI: 10.67407/rppf.2024.2.159. Disponível em: https://radovi.ppf.unsa.ba/index.php/rppf/article/view/52. Acesso em: 23 sep. 2026.