СТУКАЛЬСЬКА, Н.; ПОЛУДНЬОВА, К. IMPROVEMENT OF SHORT DOUGH TECHNOLOGY USING GLUTEN-FREE RAW MATERIALS. SWorldJournal, [S. l.], v. 1, n. 34-01, p. 54–61, 2025. DOI: 10.30888/2663-5712.2025-34-01-046. Disponível em: https://www.sworldjournal.com/index.php/swj/article/view/swj34-01-046. Acesso em: 22 mar. 2026.