KRAVCHENKO М. and ROMANOVS’KA О. (2016) “Impact of flour Zdorovia on the rheological properties of gluten of dough”, INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL COMMODITIES AND MARKETS, 21(1), pp. 177–184. vailable at: https://journals.knute.edu.ua/commodities-and-markets/article/view/1206 (ccessed: 21 November 2024).