Karimova, Gulmaida, Rimma Niyazbekova, Khaldun Al Azzam, and El-Sayed Negim. “Quality Characteristics of the Shape Preservation of Cooked Pasta With Millet Addition at Different Time Intervals”. Potravinarstvo Slovak Journal of Food Sciences 18 (February 19, 2024): 122–138. Accessed December 18, 2024. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1933.