Pankratyeva, N. A., & Chechenikhina, O. S. Development of technological solutions to increase the biological value of gluten-free bread. Maykop State Technological University.
Chicago Style (17th ed.) CitationPankratyeva, N. A., and O. S. Chechenikhina. Development of Technological Solutions to Increase the Biological Value of Gluten-free Bread. Maykop State Technological University.
MLA (9th ed.) CitationPankratyeva, N. A., and O. S. Chechenikhina. Development of Technological Solutions to Increase the Biological Value of Gluten-free Bread. Maykop State Technological University.
Warning: These citations may not always be 100% accurate.