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Shanina, O., Galyasnyj, I. , Gavrysh, T. , Dugina, K. , Sukhenko, Y. , Sukhenko, V., Miedviedieva, N., Mushtruk, M., Rozbytska, T. and Slobodyanyuk, N. 2019. Development of gluten-free non-yeasted dough structure as factor of bread quality formation. Potravinarstvo Slovak Journal of Food Sciences. 13, 1 (Dec. 2019), 971–983. DOI:https://doi.org/10.5219/1201.