{'en_US': 'INCREASE OF BIOLOGICAL VALUE OF SCOURING CONFECTIONERY PRODUCTS WITH\n THE USE OF MULTICOMPONENT MUSCULAR MIXTURE', 'ru_RU': 'ПОВЫШЕНИЕ БИОЛОГИЧЕСКОЙ ЦЕННОСТИ МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ С\n ИСПОЛЬЗОВАНИЕМ МНОГОКОМПОНЕНТНОЙ МУЧНОЙ СМЕСИ'}
2017
Ю.И. Леонтьева
Bibliographic information
Publisher
Penza State Technological University
Other Subjects
Agriculture (general)
Language
Russian, English
Type
Journal Article
Source
Инновационная техника и технология, Vol 4, Iss 4 (2017)
2023-03-15
AGRIS AP
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