Lisianskiy, L. Improving the technology of confectionary products from biscuit dough by using amarant flour [Text] / L. Lisianskiy, A. Foshchan // Innovative Development of Food, Light and Hospitality Industry : conference, October 26, 2023. - Алмати : АТУ, 2023. - P. 11-12.
Доп. точки доступа:
Foshchan, Andriy