Some Rheological and Organoleptic Properties of the Biscuit Dough with Cacao and Carob Flour [Text] / S. Boruk, I. Winkler, O. Romanovska, I. Piliugina //
Food and Environment Safety . - 2023. - Vol. 22, Issue 4. - P. 228-237. - DOI https://doi.org/10.4316/fens.2023.021. Доп. точки доступа: Boruk, S. Winkler, I. Romanovska, O. Piliugina, Inna