1.
Radchenko A. THEORY AND PRACTICE OF PRODUCING DESSERTS WITH FOAM-LIKE STRUCTURE: MOUSSE TECHNOLOGY UTILIZING WHEAT STARCH. ges [Internet]. 2025 Sep. 30 [cited 2026 Feb. 16];2(sge42-02):1-119. Available from: https://desymp.promonograph.org/index.php/sge/article/view/sge42-02-024