АРПУЛЬ, О.; СПИЛЬЧУК, А. CHARACTERISTICS OF THE MAIN APPROACHES TO IMPROVEMENT OF FIXED CONFECTIONERY PRODUCTS FROM PUFF PASTRY. Modern engineering and innovative technologies, [S. l.], v. 2, n. 08-02, p. 72–78, 2019. DOI: 10.30890/2567-5273.2019-08-02-035. Disponível em: https://www.moderntechno.de/index.php/meit/article/view/meit08-02-035. Acesso em: 3 may. 2024.