САМОХВАЛОВА, О. В.; КАСАБОВА, К. Р.; ОЛІЙНИК, С. Г. The influence of the enriching additives on the dough structure formation and baked muffins. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 1, n. 10(67), p. 32–36, 2014. DOI: 10.15587/1729-4061.2014.20024. Disponível em: https://journals.uran.ua/eejet/article/view/20024. Acesso em: 28 jul. 2024.