PAJĄK, P. .; FORTUNA, T. .; TOMASIAK, I. B. Textural, flow and sensory properties of five “Fruzelina” with sour cherries. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 4, n. 2, p. 55–58, 2010. DOI: 10.5219/53. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/53. Acesso em: 20 apr. 2024.