Rheological, pasting and sensory properties of biscuits supplemented with grape pomace powder [Electronic resource] / L. Wenjuan, Z. Haixu, Li. Bo, N. Grevtseva //
Food Science and Technology. - 2022. - Vol. 42. - Ст. e78421. - DOI 10.1590/fst.78421. Рубрики: Scopus Web of Science
Доп. точки доступа: Wenjuan, Lou Haixu, Zhou Bo, Li. Grevtseva, Nataliya , Переход по DOI