PERTSEVOY, F.; GURSKYI, P.; KONDRASHYNA, L.; SHILMAN, L.; MELNYK, O.; FEDAK, N.; OMELCHENKO, S.; KIS, V.; LUKJANOV, I.; MITIASHKINA, T. Determining the effect of formulation components on the physical-chemical processes in a semi-finished flour whipped product under programmed changes in temperature. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 6, n. 11 (102), p. 49–56, 2019. DOI: 10.15587/1729-4061.2019.186557. Disponível em: https://journals.uran.ua/eejet/article/view/186557. Acesso em: 25 aug. 2024.