1.
Chernenkova A, Leonova S, Chernykh V, Chernenkov E. Influence of biologically active raw materials on rheological properties of flour confectionery products. Acta Biol Szeged [Internet]. 2020 May 27 [cited 2024 Apr. 19];63(2):195-20. Available from: https://abs.bibl.u-szeged.hu/index.php/abs/article/view/3093