VAIDA MAKARAVIČIENĖ, EVALDAS JUŠKA, and EGLĖ PURVANECKAITĖ, “EFFECT OF FREEZING DURATION AND DOUGH IMPROVER ON THE SENSORY PROPERTIES OF PARTIALLY PROOFED AND FRESHLY BAKED CROISSANTS”, Innovare J Food Sci, vol. 13, pp. 1–2, Dec. 2025.