[1]
Samilyk, M., Helikh, A., Ryzhkova, T., Bolgova, N. and Nazarenko, Y. 2020. Influence of the structure of some types of fillers introduced to the yogurt recipe on changes in its rheological indicators. Eastern-European Journal of Enterprise Technologies. 2, 11 (104) (Apr. 2020), 46–51. DOI:https://doi.org/10.15587/1729-4061.2020.199527.