MARDAR, M.; TKACHENKO, N.; ZNACHEK, R.; LEONARDI, C. Optimization of formulation composition of the crispbread with improved consumer properties. Technology audit and production reserves, [S. l.], v. 2, n. 3(34), p. 22–29, 2017. DOI: 10.15587/2312-8372.2017.99941. Disponível em: https://journals.uran.ua/tarp/article/view/99941. Acesso em: 3 may. 2024.