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: 5 may. 2024.