“IMPACT OF CHUFA FLOUR ON DOUGH MATURATION PROCESSES AND QUALITY OF WHEAT BREAD”. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», no. 2 (36) (March 1, 2026): 100–116. Accessed April 11, 2026. http://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/104.