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    Development of technological solutions to increase the biological value of gluten-free bread

    Development of technological solutions to increase the biological value of gluten-free bread by N. A. Pankratyeva, O. S. Chechenikhina

    Published 2024-01-01
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  2. 2
    Use of synbiotics in the production of fermented milk products

    Use of synbiotics in the production of fermented milk products by O. S. Chechenikhina, N. V. Leiberova, D. V. Dyldin, E. S. Smirnova, E. V. Razhina

    Published 2024-03-01
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