KALASHNYK, O.; BARABOLIA, O.; MYKHAILOVA, O.; PISARENKO, S.; YUDICHEVA, O.; MOROZ, S.; BIRTA, G.; TKACHENKO, A.; KYRYCHENKO, O.; GNITIY, N. Justification for use of two-component mixtures for cooking wheat bread. Technology audit and production reserves, [S. l.], v. 4, n. 3(42), p. 41–49, 2018. DOI: 10.15587/2312-8372.2018.141385. Disponível em: https://journals.uran.ua/tarp/article/view/141385. Acesso em: 19 apr. 2024.