ANALYSIS OF BAKING QUALITY OF RYE FLOUR. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 2 (36), p. 43–53, 2026. Disponível em: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/98. Acesso em: 11 apr. 2026.