“THE INFLUENCE OF QUINOA FLOUR ON THE PROPERTIES OF THE DOUGH IN THE PRODUCTION OF GLUTEN-FREE BREAD” (2026) Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», (1 (35), pp. 39–46. Available at: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/73 (Accessed: 11 April 2026).