For citations:
Rosland A.V., Kolosovskaya L.S., Laptenok N.S., Sevastsei L.I., Madziyeuskaya T.A., Syunkevich T.M. Food compositions based on plant components, providing microbiological stability of rye and rye-wheat bakery products. Food Industry: Science and Technology. 2019;12(2):15-23. (In Russ.)