Chochkov, R., et al. Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate. Kiev: National University of Food Technologies, 2024 pp. 76-90, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., et al. Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate. Kiev: National University of Food Technologies, 2024 pp. 76-90, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., et al. (2024) Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate, Kiev: National University of Food Technologies pp. 76-90, ISSN 2304-974X (print) ; 2313-5891 (online).
Chochkov, R., & et al. (2024). Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate. Kiev: National University of Food Technologies, pp. 76-90.
Chochkov R, et A. Effect of Pumpkin Seed Flour, Chestnut Flour, and Rosehip Flour on Wheat Bread Staling Rate. Kiev: National University of Food Technologies; 2024. p. pp. 76-90. ISBN: ISSN 2304-974X (print) ; 2313-5891 (online).
