Study of the influence of meals of wheat and oat germs and wild rose fruits on the fermenting microflora activity of rye-wheat dough [Text] / S. Oliinyk, O. Samokhvalova, N. Lapitskaya, Z. Kucheruk //
"EUREKA: Life Sciences" Food Science and Technology. - 2020. - № 1. - С. 40-47. Доп. точки доступа: Oliinyk, S. Samokhvalova, Olga Lapitskaya, N. Kucheruk, Z.