Chochkov, R., et al. Effect of Rosehip Flour on the Properties of Wheat Dough and Bread. Kiev: National University of Food Technologies, 2022 pp. 558-572, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., et al. Effect of Rosehip Flour on the Properties of Wheat Dough and Bread. Kiev: National University of Food Technologies, 2022 pp. 558-572, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., et al. (2022) Effect of Rosehip Flour on the Properties of Wheat Dough and Bread, Kiev: National University of Food Technologies pp. 558-572, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., & et al. (2022). Effect of Rosehip Flour on the Properties of Wheat Dough and Bread. Kiev: National University of Food Technologies, pp. 558-572.
Chochkov R, et A. Effect of Rosehip Flour on the Properties of Wheat Dough and Bread. Kiev: National University of Food Technologies; 2022. p. pp. 558-572. ISBN: ISSN 2304-974X (print) ; 2313-5891 (online).
