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| Issue | Title | |
| Vol 6, No 3 (2023) | Possibility of using natural cheeses for pizza production | Abstract similar documents |
| G. M. Sviridenko, A. N. Shishkina, V. V. Kalabushkin | ||
| "... различных видовых групп для возможности использования в качестве основного сырья с целью производства пиццы ..." | ||
| Vol 4, No 1 (2021) | Water in bakery production technology products with delayed bakery | Abstract similar documents |
| Ya. G. Verkhivker, E. M. Myroshnichenko, O. V. Petkova | ||
| "... Вода в хлебопекарном производстве используется как растворитель соли, сахара и других видов сырья ..." | ||
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