Самохвалова, О.В., Касабова, К.Р. and Олійник, С.Г. 2014. The influence of the enriching additives on the dough structure formation and baked muffins. Eastern-European Journal of Enterprise Technologies. 1, 10(67) (Feb. 2014), 32–36. DOI:https://doi.org/10.15587/1729-4061.2014.20024.