Резвих, Н. І., Масюткін, Р. А., & Гладун, В. В. (2024). STUDY OF THE TECHNOLOGICAL FEATURES OF THE PRODUCTION OF SALT-FREE BREAD PRODUCTS. Таuridа Scientific Herald. Series: Technical Sciences, (5), 154-158. https://doi.org/10.32782/tnv-tech.2023.5.18