KONDRATENKO, Raisa; URBANCHIK, Elena; SHCHUPLYKOVA, Tatyana.
Studies on the chemical composition of the fermented wheat product of increased food value as a promising raw material for bread making.
Food Science and Applied Biotechnology, [S.l.], v. 2, n. 1, p. 18-23, mar. 2019.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/49>. Date accessed: 21 aug. 2019.