The influence of grape powders on the rheological properties of dough and characteristics of the quality of butter biscuits [Electronic resource] / T. Brykova, O. Samokhvalova, N. Grevtseva, K. Kasabova, A. Grygorenko //
Journal of Food Science and Technology-Ukraine. - 2018. - Vol. 12, Issue 2. - С. 33-38.. - DOI 10.15673/fst.v12i2.945. Рубрики: Web of Science
Доп. точки доступа: Brykova, T. Samokhvalova, Olga Grevtseva, N. Kasabova, Kateryna Grygorenko, A. , Переход по DOI