A. Komarovska and  V. Kreicbergs and  F. Diminš,  Ripper and Sugar Effects on Hydroxymethylfurfural Formation in Gingerbread Biscuits.   journal   = {International Journal of Nutrition and Food Engineering}, [online]. World Academy of Science, Engineering and Technology.
    May 2013, vol. 77(5). 1288 - 1291
    [viewed 20 April 2024]. Available from: https://publications.waset.org/pdf/9798.