Dotsenko, V., Medvid, I., Shydlovska, O., & Ishchenko, T. (2019). Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free bread. Eastern-European Journal of Enterprise Technologies, 1(11 (97), 42–51. https://doi.org/10.15587/1729-4061.2019.154957