ДОРОХОВИЧ, А.; ГОРЗ, Е. THE USE OF RESISTAN STARCH HI-MAIZE 260 IN THE PRODUCTION OF MUFFINS . Modern engineering and innovative technologies, [S. l.], v. 2, n. 06-02, p. 27–32, 2017. DOI: 10.30890/2567-5273.2018-06-02-070. Disponível em: https://www.moderntechno.de/index.php/meit/article/view/meit06-02-070. Acesso em: 5 may. 2024.