TSYKHANOVSKA, I.; EVLASH, V.; ALEXANDROV, A.; LAZARIEVA, T.; SVIDLO, K.; GONTAR, T.; YURCHENKO, L.; PAVLOTSKA, L. Substantiation of the mechanism of interaction between biopolymers of rye­and­wheat flour and the nanoparticles of the magnetofооd food additive in order to improve moisture­retaining capacity of dough. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 2, n. 11 (92), p. 70–80, 2018. DOI: 10.15587/1729-4061.2018.126358. Disponível em: https://journals.uran.ua/eejet/article/view/126358. Acesso em: 22 nov. 2024.