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Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 5-8 (2021)
This paper discusses the aspects of introducing unconventional raw materials as a grain mixture for bread. The article discusses the aspects of introducing unconventional raw materials as a grain mixture for bread. The introduction of 20% buckwheat,
Externí odkaz:
https://doaj.org/article/a77ea6312dbe4256b0ba7bed3c5cac1e
