KONDRATENKO, Raisa; 						URBANCHIK, Elena; 						SHCHUPLYKOVA, Tatyana.
 Studies on the chemical composition of the fermented wheat product of increased food value as a promising raw material for bread making.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 2, n. 1, p. 18-23, mar. 2019.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/49" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/49</a>&gt;. Date accessed: 12 may 2025.
doi: <a href="https://doi.org/10.30721/fsab2019.v2.i1.49">https://doi.org/10.30721/fsab2019.v2.i1.49</a>.