DENG, C.; MELNYK, O.; LUO, Y. Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 5, n. 11 (119), p. 12–19, 2022. DOI: 10.15587/1729-4061.2022.265234. Disponível em: https://journals.uran.ua/eejet/article/view/265234. Acesso em: 21 jun. 2024.