Dotsenko, V., I. Medvid, O. Shydlovska, and T. Ishchenko. “Studying the Possibility of Using Enzymes, Lecithin, and Albumen in the Technology of Gluten-Free Bread”. Eastern-European Journal of Enterprise Technologies, vol. 1, no. 11 (97), Jan. 2019, pp. 42-51, doi:10.15587/1729-4061.2019.154957.