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Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 177-185 (2023)
This article presents data on the production of concentrate from bioactivated beans for fortification of food products using concentrate with increased nutritional value, as environmentally safe food products. The technology of yogurt preparation inc
Externí odkaz:
https://doaj.org/article/09bb1e58c877458490f28bc284e21bee
