Olga Samokhvalova, Svitlana Oliinyk, Galyna Stepankova, and 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 45 (December 30, 2022): 62–71. Accessed May 3, 2025. https://www.actainnovations.com/index.php/pub/article/view/45_6.