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    SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR

    SOME RHEOLOGICAL AND ORGANOLEPTIC PROPERTIES OF THE BISCUIT DOUGH WITH CACAO AND CAROB FLOUR by Sergiy BORUK, Igor WINKLER, Olga ROMANOVSKA, Inna PILYUGINA

    Published 2023-12-01
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