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Melnikova L.A., Hurnouskaya K.N., Tomashevich S.E. THE CHARACTERISTIC OF THE LINEN FLOUR AS PERSPECTIVE INGREDIENT AT MANUFACTURING OF THE SUCAR COOKIE WITH THE RAISED ALIMENTARY VALUE. Food Industry: Science and Technology. 2016;(4):68-74. (In Russ.)

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ISSN 2073-4794 (Print)