For citations:
Alekhina N.N., Ponomareva E.I., Bakaeva I.A. Development of Functional Bread Technology Based on a Baking Mixture of Bioactivated Wheat and Rye. FOOD METAENGINEERING. 2023;1(2). (In Russ.) https://doi.org/10.37442/fme.2023.2.16
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