LAUKOVÁ, M. .; KOHAJDOVÁ, Z. .; KAROVIČOVÁ, J. . Effect of hydrated apple powder on dough rheology and cookies quality. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 10, n. 1, p. 506–511, 2016. DOI: 10.5219/597. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/597. Acesso em: 22 jul. 2024.