PIDDUBNYI, V.; SABADOSH, A.; MUSHTRUK, M.; CHAHAIDA, A.; FEDOROV, V.; KRAVCHENIUK, K.; KRASNOZHON, S.; RADCHENKO, I. Innovative thermodynamic modeling for enhanced yeast dough mixing: energy perspectives and applications. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 18, p. 251–267, 2024. DOI: 10.5219/1951. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1951. Acesso em: 22 nov. 2024.