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Samuylenko T.D. The influence of the saccharification process on biotechnological properties of thermophilic sourdough. Food Industry: Science and Technology. 2022;15(2):11-20. (In Russ.) https://doi.org/10.47612/2073-4794-2022-15-2(56)-11-20

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ISSN 2073-4794 (Print)