Krasnoselova Е. А. .; Varivoda А. А. . DEVELOPMENT OF PROTEIN COMPOSITION TECHNOLOGY WITH THE POSSIBILITY OF USING THEM IN DIETARY FOOD PRODUCTS: doi: 10.25712/ASTU.2072-8921.2021.02.021. Polzunovskiy VESTNIK, [S. l.], n. 2, p. 153–159, 2021. Disponível em: https://ojs.altstu.ru/index.php/PolzVest/article/view/77. Acesso em: 27 jul. 2024.