For citations:
Shilov V.V., Litvyak V.V., Zhurnya A.A., Roslyakov Yu.F., Okulova T.V. Formulation development on the basis of the effect of temperature treatment of semi-finished high-protein flour products on the glycemic index. New Technologies. 2025;21(4):121-144. (In Russ.) https://doi.org/10.47370/2072-0920-2025-21-4-121-144
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