Rheological indicators of wheat dough with the addition of lecithin and organic pumpkin seed meal flour for bakery products - Shevchenko, Anastasiia; Marynin, Andrii; Drobot, Vira; Shevchenko, Oleksandr; Kambulova, Yuliia (The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 2025)