METHOD OF BAKERY GOODS PREPARATION FROM FLOUR WITH SHORT-TEARING GLUTEN AND LOWERED AMYLOLYTIC ACTIVITY von KARCHEVSKAJA OL'GA EVGEN'EVNA, DREMUCHEVA GALINA FEDOROVNA, KINDRA NATAL'JA ALEKSANDROVNA, KOSOVAN ANATOLIJ PAVLOVICH, CHEREDA VLADIMIR VIKTOROVICH, POLANDOVA RAISA DMITRIEVNA

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