A. TYAN; M.M. BAYAZITOVA. SELECTION OF THE MASHING MODE IN THE PREPARATION OF BEER WORT BY USING THE WHEAT MALT. Известия НАН РК. Серия химических наук, [S. l.], n. 3, p. 94–98, 2021. Disponível em: https://journals.nauka-nanrk.kz/chemistry-technology/article/view/2138. Acesso em: 7 окт. 2022.