Tsykhanovska, Iryna. “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 4, no. 3(48) (July 12, 2019): 26–30. Accessed December 23, 2024. https://journals.uran.ua/tarp/article/view/176090.