OLIINYK, S.; SAMOKHVALOVA, O.; ZAPARENKO, A.; SHIDAKOVA-KAMENYUKA, E.; CHEKANOV, M. Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 3, n. 11(81), p. 46–53, 2016. DOI: 10.15587/1729-4061.2016.70984. Disponível em: https://journals.uran.ua/eejet/article/view/70984. Acesso em: 25 feb. 2024.