СТОЛЯРЧУК, В. М. EFFECT OF PUMPKIN FLOUR ON THE BAKING PROPERTIES OF WHEAT FLOUR. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 5, n. 6(47), p. 66–68, 2010. DOI: 10.15587/1729-4061.2010.3203. Disponível em: https://journals.uran.ua/eejet/article/view/3203. Acesso em: 28 jul. 2024.