HIDAS, K. I.; TÓTH, A.; HAMAR, E.; JAKAB, I.; FRIEDRICH, L.; NÉMETH, C. Effect of cryogenic freezing on the textural and sensoric properties of donuts. Review on Agriculture and Rural Development, [S. l.], v. 8, n. 1-2, p. 29–34, 2020. DOI: 10.14232/rard.2019.1-2.29-34. Disponível em: https://ojs.bibl.u-szeged.hu/index.php/rard/article/view/33505. Acesso em: 6 may. 2024.