1.
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. Potr. S. J. F. Sci. [Internet]. 2021 Sep. 17 [cited 2024 Dec. 21];15:810-23. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1645