STUDY OF THE EFFECT OF THE COMBINED INCORPORATION OF SPROUTED WHEAT FLAKES AND ROSEHIP POWDER ON THE QUALITY AND NUTRITIONAL VALUE OF BREAD. Collection of research papers «PROGRESSIVE TECHNIQUE AND TECHNOLOGIES OF FOOD PRODUCTION ENTERPRISES, CATERING BUSINESS AND TRADE», [S. l.], n. 1 (39), p. 35–48, 2026. DOI: 10.31359/2312.3990.2026.39.1.35. Disponível em: https://pttfpecbt.btu.kharkiv.ua/pttfpecbt/article/view/253. Acesso em: 6 jun. 2026.