For citations:
Zharkova I.M., Safonova Yu.A., Samokhvalov A.A. The study of the effect of processing parameters of amaranth grains before grinding on the properties of the obtained flour. Proceedings of the Voronezh State University of Engineering Technologies. 2018;80(4):41-48. (In Russ.) https://doi.org/10.20914/2310-1202-2018-4-41-48
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