For citations:
Naumenko N.V., Chaplina A.A., Sysoeva P.V., Fatkullin R.I., Naumenko E.E., Kalinina I.V. Influence of non-traditional raw materials on rheological parameters of dough and quality of bakery products. Agrarian science. 2024;(4):146-152. (In Russ.) https://doi.org/10.32634/0869-8155-2024-381-4-146-152
Email this article 