Research into the impact of enzyme preparations on the processes of grain dough fermentation and bread quality [Electronic resource] / S. Oliinyk, O. Samokhvalova, A. Zaparenko, E. Shidakova-Kamenyuka, M. Chekanov //
Eastern-European Journal of Enterprise Technologies. - 2016. - Vol. 3, Issue 11(81). - С. 46-53. - DOI 10.15587/1729-4061.2016.70984. Рубрики: Scopus
Доп. точки доступа: Oliinyk, Svitlana Samokhvalova, Olga Zaparenko, Anna Shidakova-Kamenyuka, Elena Chekanov, M. , Переход по DOI