“ANALYSIS OF BAKING QUALITY OF RYE FLOUR” (2026) Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», (2 (36), pp. 43–53. Available at: http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/98 (Accessed: 11 April 2026).