HONCHAR, Yulia; 						GNITSEVYCH, Victoriya.
 Rheological properties of model systems of semi-finished products based on condensed low-lactose whey.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 3, n. 2, p. 204-211, oct. 2020.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/81" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/81</a>&gt;. Date accessed: 14 jan. 2026.
doi: <a href="https://doi.org/10.30721/fsab2020.v3.i2.81">https://doi.org/10.30721/fsab2020.v3.i2.81</a>.