Muffin Enriched with Bioactive Compounds from Milk Thistle By-Product: Baking and Physico-Chemical Properties and Sensory Characteristics [Text] / D. Polovnikova, V. Evlash, O. Aksonova, S. Gubsky //
Biology and Life Sciences Forum. - 2022. - Вип. 18, № 1 (49). - С. 1-6. Доп. точки доступа: Polovnikova, D. Evlash, Viktoria Aksonova, Olena Gubsky, S.