[1]
Stadnyk, I., Piddubnyi, V., Beyko, L. , Dobrotvor, I., Sabadosh, G. and Hushtan, T. 2021. Formation of heat and mass transfer bonds when mixing components in a suspended state. Potravinarstvo Slovak Journal of Food Sciences. 15, (Sep. 2021), 810–823. DOI:https://doi.org/10.5219/1645.