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Quality and consumer properties of bread baked from mixture of rye and wheat flour using iodine-containing additives

E. V. Dulova, M. Yu. Kiseleva, Yu. G. Nasyrova, S. Kuzmina and N. Prazdnichkova

BIO Web Conf., 17 (2020) 00045

DOI: https://doi.org/10.1051/bioconf/20201700045

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