DOTSENKO, V.; MEDVID, I.; SHYDLOVSKA, O.; ISHCHENKO, T. Studying the possibility of using enzymes, lecithin, and albumen in the technology of gluten-free bread. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 1, n. 11 (97), p. 42–51, 2019. DOI: 10.15587/1729-4061.2019.154957. Disponível em: https://journals.uran.ua/eejet/article/view/154957. Acesso em: 18 may. 2024.