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Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 47-53 (2021)
The article is devoted to the scientific substantiation of the optimal modes of the method of mechanical processing of flour poly-cereal mixtures prepared from whole-ground grain of cereals in the production of co-extruded food products. Functional t
Externí odkaz:
https://doaj.org/article/de30d092ded741cf8424c4aa53f4e6ec
