TSYKHANOVSKA, I. The formation of functional and technological properties of the dough and quality indicators of oatmeal cookies with the use of «magnetofood» food additive. Technology audit and production reserves, [S. l.], v. 4, n. 3(48), p. 26–30, 2019. DOI: 10.15587/2312-8372.2019.176090. Disponível em: https://journals.uran.ua/tarp/article/view/176090. Acesso em: 21 jul. 2024.