[1]
Samilyk, M., Nahornyi, Y., Marenkova, T. and Bokovets, S. 2025. Influence of enriched ingredients on the functional properties and nutritional value of bread. Technology audit and production reserves. 3, 3(83) (May 2025), 63–68. DOI:https://doi.org/10.15587/2706-5448.2025.329145.