Breadsticks with enhanced nutritional value for salt-free nutrition by Krivosheev A., Lukina S., Alekhina N., Gabelko Y., Agapov B.

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Enrichment of Breadsticks with Flavoured Oils: Chemical Composition, Antioxidant Activity and Technological and Sensory Properties by Vincenzo Sicari, Antonio Mincione, Irene Maria Grazia Custureri, Roberta Pino, Monica Rosa Loizzo

Subjects: “…breadsticks…”
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Carrot leaf powder as a functional additive for producing breadsticks by A. V. Dudarevich, I. M. Rusina

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Breadstick technology for women nutrition during preconception preparation, pregnancy and lactation periods by Ivanova N. G., Volkonskaya A. A.

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