MIKHONIK Л.; GETMAN І. Gluten free bread technology with using leaven of spontaneous fermentation. INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS, [S. l.], v. 29, n. 1, p. 95–103, 2019. DOI: 10.31617/tr.knute.2019(29)09. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/1064. Acesso em: 22 dec. 2024.