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Food Industry: Science and Technology

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For citations:

Laptenok N.S., Ivashkevich T.V., Kozlovskaya V.A. Analysis of changes in dough consistency during heating, starch behavior, enzymatic activity of rye flour. Food Industry: Science and Technology. 2022;15(3):55-61. (In Russ.) https://doi.org/10.47612/2073-4794-2022-15-3(57)-55-61

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ISSN 2073-4794 (Print)

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