Vegetable raw materials as a way to improve the quality of bakery productsN.V. Naumenko, A.A. Chaplina, R.I. Fatkullin, E.N. Skachkova and N.I. FatkullinaBIO Web Conf., 108 (2024) 02010DOI: https://doi.org/10.1051/bioconf/202410802010
