For citations:
Rupasova J.A., Avramenko S.N., Sayan A.S., Madzievskaya T.A., Shinkevich T.M., Dalidovich S.V., Bychkovsky P.M., Pinchukova Yu.M. Biochemical composition of functional food ingredients for the preparation of sauces, flour confectionery and bakery products with antistress orientation. Food Industry: Science and Technology. 2026;19(2):64-75. (In Russ.)
JATS XML









