[1]
Mardar, M., Tkachenko, N., Znachek, R. and Leonardi, C. 2017. Optimization of formulation composition of the crispbread with improved consumer properties. Technology audit and production reserves. 2, 3(34) (Mar. 2017), 22–29. DOI:https://doi.org/10.15587/2312-8372.2017.99941.