НИКИФОРОВ, Р. П.; ГНІЦЕВИЧ, В. А. Rationale for the technology of emulsion sauces based on protein-carbohydrate semi-products. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 3, n. 10(75), p. 15–19, 2015. DOI: 10.15587/1729-4061.2015.43447. Disponível em: https://journals.uran.ua/eejet/article/view/43447. Acesso em: 24 dec. 2024.