SOLOMON, A.; BONDAR, M.; DYAKONOVA, A. Substantiation of the technology for fermented sour-milk desserts with bifidogenic properties. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 1, n. 11 (97), p. 6–16, 2019. DOI: 10.15587/1729-4061.2019.155278. Disponível em: https://journals.uran.ua/eejet/article/view/155278. Acesso em: 21 may. 2024.