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The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production

Aleksandr Kaluzhskikh, Natalya Dolgopolova, Marina Kotelnikova and Snezhana Ryumshina

BIO Web Conf., 32 (2021) 03012

DOI: https://doi.org/10.1051/bioconf/20213203012

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