OSOKINA, N.; LIUBYCH, V.; NOVAK, L.; PUSHKAROVA-BEZDIL, T.; PRISS, O.; VERKHOLANTSEVA, V.; HRYHORENKO, O.; PUSIK, V.; PUSIK, L. Elucidation of the mechanism that forms breadbaking properties of the spelt grain. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 2, n. 11 (92), p. 39–47, 2018. DOI: 10.15587/1729-4061.2018.126372. Disponível em: https://journals.uran.ua/eejet/article/view/126372. Acesso em: 9 may. 2024.