IORGACHOVA, K.; MAKAROVA, O.; KHVOSTENKO, K. The rationale of selecting pastries to be made with waxy wheat flour. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 2, n. 11(80), p. 12–18, 2016. DOI: 10.15587/1729-4061.2016.65756. Disponível em: https://journals.uran.ua/eejet/article/view/65756. Acesso em: 28 nov. 2024.