KRAVCHENKO М.; ROMANOVS’KA О. Impact of flour Zdorovia on the rheological properties of gluten of dough. INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS, [S. l.], v. 21, n. 1, p. 177–184, 2016. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/1206. Acesso em: 27 jul. 2024.