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Food Industry: Science and Technology

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For citations:

Zubel V.Z., Sys I.E., Laptsenаk N.S. Development and biotechnological evaluation of compositions based on consortiums of lactic acid bacteria and yeast for thick rye sourdough. Food Industry: Science and Technology. 2026;19(1):58-64. (In Russ.)

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ISSN 2073-4794 (Print)

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