STUDY OF THE ION-BINDING CAPACITY OF RICE DOUGH PROTEINS IN THE PRESENCE OF IMPROVERS. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (35), p. 18–24, 2026. Disponível em: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/71. Acesso em: 11 apr. 2026.