SOKOT, Oleksandr. Technological and qualitative aspects of enriching wheat bread with oyster mushroom paste. In: PRISS, Olesia et al. Advances in food technology and innovation. Tallinn, Estonia: Scientific Route OÜ®,2026. p. 120–134. DOI: 10.21303/978-9908-845-03-6.ch5. Disponível em: https://monograph.route.ee/rout/catalog/book/978-9908-845-03-6/chapter/197. Acesso em: 5 july. 2026.