BURCHENKO, L.; BILYK, O.; BONDARENKO, Y.; PEREDERII, I.; KOCHUBEI-LYTVYNENKO, O. Intestigation of the effect of a mixture of sprouted grains on the quality and nutritional value of bakery products. Technology audit and production reserves, [S. l.], v. 6, n. 3(44), p. 42–47, 2018. DOI: 10.15587/2312-8372.2018.150602. Disponível em: https://journals.uran.ua/tarp/article/view/150602. Acesso em: 5 may. 2024.