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: 5 may. 2024.