Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

March 2022 (published: 29.03.2022)

Number 1(51)

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Soboleva E.V

Work place:

Университет ИТМО, Институт холода и биотехнологий

Soboleva E.V, Sergatchyova E.S. Influence of baking yeast enzyme activity on intensity of dough preparation processes

The article was published in issue2 за 2011

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