KRAVCHENKO М.; KRYVORUCHKO М.; ANTONENKO А. The technology of unleavened dough culinary products with improved nutritious value. INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS, [S. l.], v. 11, n. 1, p. 115–120, 2011. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/1474. Acesso em: 21 nov. 2024.