Effect of extruded corn flour on the stabilization of biscuit dough for the production of gluten-free biscuit [Electronic resource] / T. Lisovska, I. Stadnik, V. Piddubnyi, N. Chorna //
Ukrainian Food Journal. - 2020. - Vol. 9, Issue 1. - С. 159-174. - DOI 10.24263/2304-974X-2020-9-1-14. Рубрики: Scopus Web of Science
Доп. точки доступа: Lisovska, T. Stadnik, I. Piddubnyi, V. Chorna, N. , Переход по DOI