For citations:
Koneva S.I., Zakharova A.S., Meleshkina L.E., Egorova E.Yu., Mashkova I.A. Technological Properties of Dough from a Mix of Rye and Wheat Flour with Processed Sea Buckthorn. Food Processing: Techniques and Technology. 2023;53(2):247-258. (In Russ.) https://doi.org/10.21603/2074-9414-2023-2-2431
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