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Efficiency of sourdoughs of spontaneous fermentation from cereal flour in bakery technologies - подобные работы
Efficiency of sourdoughs of spontaneous fermentation from cereal flour in bakery technologies
The development of cycles of conducting spontaneous fermentation starters with non-traditional fermentation substrate - green buckwheat, oat, rice flour with modeling of recipes of bread products of various assortments: wheat, wheat-rye and gluten-free.
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