АНДРЄЄВА, С. С.; КОЛЕСНИКОВА, М. Б. Study of microstructure of physically modified starches to justify the use in sauce technology. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 5, n. 11(71), p. 4–8, 2014. DOI: 10.15587/1729-4061.2014.27571. Disponível em: https://journals.uran.ua/eejet/article/view/27571. Acesso em: 7 may. 2024.