[1]
Oliinyk, S., Samokhvalova, O., Zaparenko, A., Shidakova-Kamenyuka, E. and Chekanov, M. 2016. Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality. Eastern-European Journal of Enterprise Technologies. 3, 11(81) (Jun. 2016), 46–53. DOI:https://doi.org/10.15587/1729-4061.2016.70984.