For citations:

Martekha A.N., Toroptsev V.V., Kaverina Yu.E., Korotkiy I.A. The Influence of Dairy Components on the Rheological Properties of Wheat Dough and Assessment of its Suitability for 3D Printing. Food Processing: Techniques and Technology. 2024;54(4):711-721. (In Russ.) https://doi.org/10.21603/2074-9414-2024-4-2538. EDN: IKTVVR