1.
Shevchenko A, Litvynchuk S, Drobot V. The effect of oat bran combined with phospholipids on the redistribution of structural groups in wheat flour dough and bread. ISJEA [Internet]. 2023 Jun. 1 [cited 2024 Nov. 23];2(3):38-50. Available from: https://isg-journal.com/isjea/article/view/420