Самохвалова ОВ, Касабова КР, Олійник СГ. The influence of the enriching additives on the dough structure formation and baked muffins. EEJET [Internet]. 2014Feb.4 [cited 2024May19];1(10(67):32-6. Available from: https://journals.uran.ua/eejet/article/view/20024