Cheshinskii V.L., Magomedov G.O., Zatsepilina N.P., Gulbagandova S.G. THE RESEARCH OF PRESCRIPTION COMPONENTS’ INFLUENCE ON STRUCTURE FORMATION OF «WHIPPED» DOUGH AND BREAD FOR SCHOOL MEAL. Proceedings of the Voronezh State University of Engineering Technologies. 2015;(3):132-135. (In Russ.) https://doi.org/10.20914/2310-1202-2015-3-132-135
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