Sereda O, Melnyk O, Marenkova T, Koshel O, Bokovets S. The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour. Potr. S. J. F. Sci. [Internet]. 2024 Jun. 10 [cited 2024 Nov. 24];18:468-79. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1967