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Effect of long, low-temperature fermentation on properties of dough and quality of rich bakery products made from wheat flour

Marina Kostyuchenko, Natalia Kolotova, Irina Tyurina, Natalia Golubko and Olga Tyurina

BIO Web Conf., 64 (2023) 01011

DOI: https://doi.org/10.1051/bioconf/20236401011

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