STADNYK, I.; PIDDUBNYI, V.; BEYKO, L. .; DOBROTVOR, I.; SABADOSH, G.; HUSHTAN, T. Formation of heat and mass transfer bonds when mixing components in a suspended state. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 15, p. 810–823, 2021. DOI: 10.5219/1645. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1645. Acesso em: 27 apr. 2024.