“STUDY OF THE ION-BINDING CAPACITY OF RICE DOUGH PROTEINS IN THE PRESENCE OF IMPROVERS” (2026) Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», (1 (35), pp. 18–24. Available at: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/71 (Accessed: 11 April 2026).