OLIINYK, S.; SAMOKHVALOVA, O.; LAPITSKA, N.; KUCHERUK, Z. 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, [S. l.], v. 1, n. 11 (103), p. 59–65, 2020. DOI: 10.15587/1729-4061.2020.187944. Disponível em: https://journals.uran.ua/eejet/article/view/187944. Acesso em: 18 jul. 2024.