For citations:
Zaytseva L.V., Sotchenko D.Y., Ignatov A.Y., Pechnikova Y.Y., Baluyan K.A., Martirosyan V.V. Study of color characteristics of bakery products made from wheat flour at different baking times. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(1):133-141. (In Russ.) https://doi.org/10.20914/2310-1202-2026-1-133-141
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