“SYNERGISTIC EFFECT OF EXTRUSION AND VEGETABLE ADDITIVES: A COMPARATIVE ANALYSIS OF VISCOSITY CHANGES IN WHEAT, CORN, AND BARLEY PASTES” (2025) Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», (2 (38), pp. 53–66. Available at: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/204 (Accessed: 10 April 2026).