1.
Mykhaylov V, Samokhvalova O, Kucheruk Z, Kasabova K, Simakova O, Goriainova I, Rogovaya A, Choni I. Influence of microbial polysaccharides on the formation of structure of protein-free and gluten-free flour-based products. EEJET [Internet]. 2019Nov.21 [cited 2024Dec.28];6(11 (102):23-32. Available from: https://journals.uran.ua/eejet/article/view/184464