1.
Черевична НІ, Гапонцева ОВ. Biscuit quality formation with addition of milk whey and xampan microbial polysaccharides. EEJET [Internet]. 2012Apr.1 [cited 2024Jul.20];2(12(56):59-62. Available from: https://journals.uran.ua/eejet/article/view/3935