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    MATHEMATICAL MODEL OF RESOURCE-SAVING PRODUCTION TECHNOLOGY OF BAKED GOODS WITH AMARANTH FLOUR by ANASTASIA SHISHKIN, MADINA SADYGOVA, MARIA BELOVA, TATYANA KIRILLOVA

    Published 2020-07-01
    Subjects: “…amaranth seeds, flour, structural-mechanical properties, fermentation activity, gas-forming ability, Pareto-optimal solutions, multicriteria optimization, bakery product…”
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    Article
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