Formation of cracker quality indicators using non-traditional raw materials by L. Z. Borieva, F. A. Bischokova, I. B. Shogenova

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Application of iron-containing raw materials in the production of bakery products by F. A. Bischokova, L. Z. Borieva, I. B. Shogenova

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Formation of wheat bread quality indicators when adding pulmonaria mollis extract (Pulmonaria mollis) by L. Z. Borieva, A. Ya. Tamakhina, A. A. Akhkubekova

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Application of semi-finished products from wild raw materials to increase the nutritional value of baked products by F. A. Bischokova, L. Z. Borieva, I. B. Shogenova

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