Formation of the quality and shelf life of bread through the addition of rowanberry powder [Electronic resource] / M. Samilyk, E. Demidova, Y. Nazarenko, A. Tymoshenko, T. Ryzhkova, R. Severyn, I. Hnoievyi, I. Yatsenko //
Eastern-European Journal of Enterprise Technologies. - 2023. - Vol. 3, Issue 11 (123). - P. 42-49. - DOI 10.15587/1729-4061.2023.278799. Рубрики: Scopus
Доп. точки доступа: Samilyk, M. Demidova, E. Nazarenko, Y. Tymoshenko, A. Ryzhkova, Taisia Severyn, R. Hnoievyi, Ihor Yatsenko, I. , Переход по DOI