КРАВЧЕНКО, . .; ROMANOVSKA О. .; MARUSYAK Т. Rheological properties of biscuits dough with spelt flour. "INTERNATIONAL·SCIENTIFIC-·PRACTICAL·JOURNAL·COMMODITIES·AND·MARKETS", [S. l.], v. 38, n. 2, p. 94–102, 2021. DOI: 10.31617/tr.knute.2021(38)09. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/926. Acesso em: 2 may. 2024.