KRAVCHENKO М.; PIDDUBNUY В.; ROMANOVS’KA О. Structural and mechanical properties of egg sponge dough with flour "Zdorovia". INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS, [S. l.], v. 24, n. 2, p. 86–96, 2017. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/1170. Acesso em: 3 apr. 2025.