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The use of topinambur (Jerusalem artichoke) syrup to improve the nutritional value and quality of bakery products

Irina Tyurina, Irina Peshkina, Khachatur Baluyan, Elena Tkachev and Pavel Shcherbakov

BIO Web Conf., 64 (2023) 01024

DOI: https://doi.org/10.1051/bioconf/20236401024

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