SAMILYK, M.; DEMIDOVA, E.; NAZARENKO, Y.; TYMOSHENKO, A.; RYZHKOVA, T.; SEVERIN, R.; Hnoievyі I.; YATSENKO, I. Formation of the quality and shelf life of bread through the addition of rowanberry powder. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 3, n. 11 (123), p. 42–49, 2023. DOI: 10.15587/1729-4061.2023.278799. Disponível em: https://journals.uran.ua/eejet/article/view/278799. Acesso em: 27 dec. 2025.