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Quality and consumer properties of bread baked from mixture of rye and wheat flour using iodine-containing additives
Dulova, E. V., Kiseleva, M. Yu., Nasyrova, Yu. G., Kuzmina, S., Prazdnichkova, N., Fayzrakhmanov, D., Ziganshin, B., Nezhmetdinova, F., Shaydullin, R.Volume:
17
Year:
2020
Journal:
BIO Web of Conferences
DOI:
10.1051/bioconf/20201700045
File:
PDF, 298 KB
2020