For citations:
Cheshinskii V.L., Magomedov G.O., Zatsepilina N.P., Gulbagandova S.G. THE INFLUENCE OF DISPERSION OF FLOUR’S PARTICLES FROM WHOLE-GRAIN WHEAT AND DISPERSED GRAIN MASS ON STRUCTURE FORMATION OF DOUGH AND BREAD. Proceedings of the Voronezh State University of Engineering Technologies. 2015;(3):122-126. (In Russ.) https://doi.org/10.20914/2310-1202-2015-3-122-126
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