For citations:

Glagoleva L.E., Tolbinskaya I.V. Influence of the degree of green buckwheat grinding on the assessment of the storage capacity of cottage cheese products. Proceedings of the Voronezh State University of Engineering Technologies. 2020;82(4):152-156. (In Russ.) https://doi.org/10.20914/2310-1202-2020-4-152-156