BAYRAMOV, E.; AKBAROVA, F.; MUSTAFAYEVA, K.; GURBANOVA, S.; BABAYEVA, U.; ASLANOVA, M.; NABIYEV, A. Application of persimmon syrup to increase the biological value and organoleptic indicators of bread. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 6, n. 11 (120), p. 69–88, 2022. DOI: 10.15587/1729-4061.2022.267161. Disponível em: https://journals.uran.ua/eejet/article/view/267161. Acesso em: 18 jul. 2024.