YUDINA Т. .; ROMANENKO Р. .; BEZRUCHENKO О. . Increasing the technological potential of gluten-free flour raw materials. "INTERNATIONAL·SCIENTIFIC-·PRACTICAL·JOURNAL·COMMODITIES·AND·MARKETS", [S. l.], v. 36, n. 4, p. 93–102, 2020. DOI: 10.31617/tr.knute.2020(36)09. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/1060. Acesso em: 2 may. 2024.