For citations:
Popov V.G., Hajrullina N.G., Sadykova H.N. Dependence of the acidity of gluten-free bread on the introduced additives. Proceedings of the Voronezh State University of Engineering Technologies. 2022;84(3):96-106. (In Russ.) https://doi.org/10.20914/2310-1202-2022-3-96-106