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Научный журнал НИУ ИТМО. Серия «Процессы и аппараты пищевых производств» № 3, 2016

46

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Дмитриева Ю.В.

Гороховая клетчатка как альтернатива гуаровой камеди в технологии круассанов FTO //

Достижения вузовской науки: сборник материалов XVII Международной научно-практической конференции

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Дмитриева Ю.В., Андреев А.Н.

Влияние гороховой клетчатки на качество круассанов, выпеченных из

замороженных по технологии FTO тестовых заготовок // Материалы VII Международной научно-

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