IORGACHOVA, K.; MAKAROVA, O.; KHVOSTENKO, K. Effect of flour made from waxy wheat on the structural–mechanical properties of dough for hardtacks without sugar. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 5, n. 11 (95), p. 63–70, 2018. DOI: 10.15587/1729-4061.2018.143053. Disponível em: https://journals.uran.ua/eejet/article/view/143053. Acesso em: 25 nov. 2024.