[1]
Oliinyk, S., Samokhvalova, O., Lapitska, N. and Kucheruk, Z. 2020. Studying the influence of meats from wheat and oat germs, and rose hips, on the formation of quality of rye­w heat dough and bread. Eastern-European Journal of Enterprise Technologies. 1, 11 (103) (Feb. 2020), 59–65. DOI:https://doi.org/10.15587/1729-4061.2020.187944.