OLGA SAMOKHVALOVA; SVITLANA OLIINYK; GALYNA STEPANKOVA; OLENA SHYDAKOVA-KAMENIUKA. Research of the influence of xanthan gum on rheological properties of dough and quality of bread made from sprouted wheat grain. ACTA INNOVATIONS, [S. l.], v. 45, p. 62–71, 2022. DOI: 10.62441/actainnovations.v45i.299. Disponível em: https://www.actainnovations.com/index.php/pub/article/view/45_6. Acesso em: 3 may. 2025.