For citations:
Gershonchik K.N., Babodey V.N., Shugaeva T.V., Vislouhova S.N., Tomashevich S.E. Theoretical aspects of the development of new types of confectionery products of increased nutritional value and directed efficiency. Food Industry: Science and Technology. 2021;14(2):46-59. (In Russ.) https://doi.org/10.47612/2073-4794-2021-14-2(52)-46-59
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