THE INFLUENCE OF QUINOA FLOUR ON THE PROPERTIES OF THE DOUGH IN THE PRODUCTION OF GLUTEN-FREE BREAD. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (35), p. 39–46, 2026. Disponível em: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/73. Acesso em: 11 apr. 2026.