FEDORIV, V.; LIUKHOVETS, V.; LISEVYCH, D.; MANITA, I. SUBSTANTIATION OF STRUCTURAL AND MECHANICAL CHARACTERISTICS OF BAKING BAKERY PRODUCTS. SWorld-Ger Conference proceedings, [S. l.], v. 1, n. gec35-00, p. 9–13, 2024. DOI: 10.30890/2709-1783.2024-35-00-010. Disponível em: https://www.proconference.org/index.php/gec/article/view/gec35-00-010. Acesso em: 1 may. 2025.