ZHYGUNOV, Dmytro; 						MARDAR, Maryna; 						KOVALYOVA, Vassilina.
 Use of enzyme preparations for improvement of the flour baking properties.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 1, n. 1, p. 26-32, mar. 2018.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/21" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/21</a>&gt;. Date accessed: 19 apr. 2025.
doi: <a href="https://doi.org/10.30721/fsab2018.v1.i1.21">https://doi.org/10.30721/fsab2018.v1.i1.21</a>.