Для цитирования:

Ghobadi E., Kaviani M., Khan M.U., Shariati M.A. An overview on the additives used in improvement of dough flow behaving characteristics. Вестник Воронежского государственного университета инженерных технологий. 2017;79(1):126-129. https://doi.org/10.20914/2310-1202-2017-1-126-129

For citation:

Ghobadi E., Kaviani M., Khan M.U., Shariati M.A. An overview on the additives used in improvement of dough flow behaving characteristics. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(1):126-129. (In Russ.) https://doi.org/10.20914/2310-1202-2017-1-126-129