For citations:
Zhamel A., Iskakova G.K., Izembayeva A.K., Baiysbayeva M.P. A Rationale for the use of buckwheat and corn flour in the technology of gluten-free pasta. Agrarian science. 2023;(5):93-97. (In Russ.) https://doi.org/10.32634/0869-8155-2023-370-5-93-97
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