A new range of flour confectionery products using non-traditional plant raw materials. Bulletin of Akaki Tsereteli State University, [S. l.], n. 1(23), p. 37–52, 2024. DOI: 10.52340/atsu.2024.23.01.04. Disponível em: https://moambe.journals.atsu.edu.ge/index.php/moambe/article/view/5. Acesso em: 16 oct. 2024.