Для цитирования:
Filonova N.N., Marinina E.A., Sadygova M.K., Kondrashova A.V. The influence of the japanese millet flour and the method of dough preparation on the formation of the aroma of bakery products. Новые технологии / New technologies. 2022;18(2):87-98. https://doi.org/10.47370/2072-0920-2022-18-2-87-98
For citation:
Filonova N.N., Marinina E.A., Sadygova M.K., Kondrashova A.V. The influence of the japanese millet flour and the method of dough preparation on the formation of the aroma of bakery products. New Technologies. 2022;18(2):87-98. https://doi.org/10.47370/2072-0920-2022-18-2-87-98