ЧЕРЕВИЧНА, Н. І.; ГАПОНЦЕВА, О. В. Biscuit quality formation with addition of milk whey and xampan microbial polysaccharides. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 2, n. 12(56), p. 59–62, 2012. DOI: 10.15587/1729-4061.2012.3935. Disponível em: https://journals.uran.ua/eejet/article/view/3935. Acesso em: 23 nov. 2024.