For citations:
Merkuryev N.V., Makarov A.E., Nugmanov A.H., Aleksanyan I.Y., Osmolovskiy P.D., Borodulina K.A. Whole-grain spelt pasta with increased dietary fiber content due to persimmon byproducts. Proceedings of the Voronezh State University of Engineering Technologies. 2025;87(2):51-63. (In Russ.) https://doi.org/10.20914/2310-1202-2025-2-51-63



























