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Journal: Foods, 2023
Volume: 12
Number: 3700
Article:
Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties
Authors:
by
Yuliya Pronina, Talgat Kulazhanov, Zhanar Nabiyeva, Olga Belozertseva, Anastasiya Burlyayeva, Alberto Cepeda, Erik Askarbekov, Gulzhan Urazbekova and Elmira Bazylkhanova
Link:
https://www.mdpi.com/2304-8158/12/19/3700
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