Development of gluten-free non-yeasted dough structure as factor of bread quality formation [Electronic resource] / Olga Shanina, I. Galyasnyj, T. Gavrish, Kateryna Dugina, Y. G. Sukhenko, V. Y. Sukhenko, N. Miedviedieva, M. Mushtruk, T. Rozbytska, N. M. Slobodyanyuk //
Potravinarstvo Slovak Journal of Food Sciences. - 2019. - Vol. 13: Issue 1. - С. 971-983.. - DOI 10.5219/1201. Рубрики: Scopus
Доп. точки доступа: Shanina, Olga Galyasnyj, Ivan Gavrish, Tatiana Dugina, Kateryna Sukhenko, Yuriy G. Sukhenko, Vladislav Y. Miedviedieva, Natalia Mushtruk, Mikhailo Rozbytska, Tatyana Slobodyanyuk, Natalia M. , Переход по DOI