SHANINA, O. .; MINCHENKO, S. .; GAVRYSH, T. .; SUKHENKO, Y. .; SUKHENKO, V.; VASYLIV, V. .; MIEDVIEDIEVA, N. .; MUSHTRUK, M. .; STECHYSHYN, M. .; ROZBYTSKA, T. . Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 189–201, 2020. DOI: 10.5219/1200. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1200. Acesso em: 25 apr. 2024.