[1]
Piddubnyi, V., Sabadosh, A., Mushtruk, M., Chahaida, A., Fedorov, V., Kravcheniuk, K., Krasnozhon, S. and Radchenko, I. 2024. Innovative thermodynamic modeling for enhanced yeast dough mixing: energy perspectives and applications. Potravinarstvo Slovak Journal of Food Sciences. 18, (Feb. 2024), 251–267. DOI:https://doi.org/10.5219/1951.