%0 Journal Article
%T OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE
%A , ..
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%K Flour made of wholemeal wheat, rusks, swelling capacity coefficient, central composite rotatable uniform planning, optimization
%J Foods and Raw Materials
%D 2017
%N 5
%P 7
%I Кемеровский государственный университет