1.
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. EEJET [Internet]. 2016Jun.16 [cited 2024Jul.27];3(11(81):46-53. Available from: https://journals.uran.ua/eejet/article/view/70984