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FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS
FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS
2020
Reznichenko I. Yu.
T. V. Renzyaeva
A.N. Tabatorovich
I. V. Surkov
A.M. Chistyakov
Keywords:
Range (biology)
Analytical chemistry
Materials science
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