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Innovations and Food Safety

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For citations:

Kolpakova D.E., Stepanova A.A., Pleshivtsev I.I., Luzyanin S.L., Asyakina L.K. Prospects for using non-traditional types of flour to increase the biological value of sourdough bread. Innovations and Food Safety. 2024;(4):17-27. (In Russ.) https://doi.org/10.31677/2311-0651-2024-46-4-17-27



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ISSN 2311-0651 (Print)

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