[1]
Petrusha, O., Daschynska, O. and Shulika, A. 2017. Development of the measurement method of porosity of bakery products by analysis of digital image. Technology audit and production reserves. 2, 3(40) (Dec. 2017), 61–66. DOI:https://doi.org/10.15587/2312-8372.2018.129520.