ДУДКО, І.; МИХОНІК, Л. USE OF CEREAL FLOUR IN THE TECHNOLOGY OF GLUTEN-FREE BAKERY PRODUCTS. SWorldJournal, [S. l.], v. 1, n. 27-01, p. 14–23, 2024. DOI: 10.30888/2663-5712.2024-27-00-010. Disponível em: https://sworldjournal.com/index.php/swj/article/view/swj27-00-010. Acesso em: 22 dec. 2024.