Shanina O, Galyasnyj I, Gavrysh T, Dugina K, Sukhenko Y, Sukhenko V, Miedviedieva N, Mushtruk M, Rozbytska T, Slobodyanyuk N. Development of gluten-free non-yeasted dough structure as factor of bread quality formation. Potr. S. J. F. Sci. [Internet]. 2019 Dec. 28 [cited 2024 Apr. 26];13(1):971-83. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1201