Chochkov, R., et al. Effect of Hydrocolloids on Properties of Dough and Quality of Gluten-free Bread Enriched with Whey Protein Concentrate. Kiev: National University of Food Technologies, 2019 pp. 533 - 543, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., et al. Effect of Hydrocolloids on Properties of Dough and Quality of Gluten-free Bread Enriched with Whey Protein Concentrate. Kiev: National University of Food Technologies, 2019 pp. 533 - 543, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., et al. (2019) Effect of Hydrocolloids on Properties of Dough and Quality of Gluten-free Bread Enriched with Whey Protein Concentrate, Kiev: National University of Food Technologies pp. 533 - 543, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., & et al. (2019). Effect of Hydrocolloids on Properties of Dough and Quality of Gluten-free Bread Enriched with Whey Protein Concentrate. Kiev: National University of Food Technologies, pp. 533 - 543.
Chochkov R, et A. Effect of Hydrocolloids on Properties of Dough and Quality of Gluten-free Bread Enriched with Whey Protein Concentrate. Kiev: National University of Food Technologies; 2019. p. pp. 533 - 543. ISBN: ISSN 2304-974X (print) ; 2313-5891 (online).
