BAL-PRYLYPKO, L.; LEVYTSKA, I.; TKACHENKO, L.; KRYZHOVA, Y.; RUDYK, Y.; MARCHYSHYNA, Y.; RYABOVOL, M.; SLYVA, Y. The technology of cooking falafel with high biological value for vegans. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 18, p. 776–791, 2024. DOI: 10.5219/1985. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1985. Acesso em: 21 nov. 2024.