Черевична, Н.І. and Гапонцева, О.В. 2012. Biscuit quality formation with addition of milk whey and xampan microbial polysaccharides. Eastern-European Journal of Enterprise Technologies. 2, 12(56) (Apr. 2012), 59–62. DOI:https://doi.org/10.15587/1729-4061.2012.3935.