KRAVCHENKO М. .; RYBCHUK Л. . Confectionery mastics with glycerin: rheological characteristics. INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS, [S. l.], v. 30, n. 2, p. 87–97, 2019. DOI: 10.31617/tr.knute.2019(30)08. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/1137. Acesso em: 12 oct. 2024.