ПРОИЗВОДСТВО ХЛЕБОБУЛОЧНЫХ ИЗДЕЛИЙ АНТИДИАБЕТИЧЕСКОГО ДЕЙСТВИЯ. World Science, [S. l.], v. 1, n. 4(56), p. 45–47, 2020. DOI: 10.31435/rsglobal_ws/30042020/7025. Disponível em: https://rspublisher.org/index.php/ws/article/view/1233. Acesso em: 17 mar. 2026.