01007naa#a2200229#i#4500001001500000005001700015011001400032100004100046102000700087200012000094210006100214215001000275608002700285675025000312700003400562700003200596700003200628700003400660700002800694700003400722856002100756EN\\bibl\9294020250414151608.1##a1819-4036##a20241227b2024####ek#y0engy0150####ca##aRU1#aQUALITY CHARACTERISTICS OF MUFFINS ENRICHED WITH BIOLOGICALLY ACTIVE SUBSTANCES FROM PLANT SOURCESeJournal article1#aKrasnoyarskcKrasnoyarsk State Agrarian Universityd2024##a7 с.##aJournal article2local##aПодготовка теста. Технологический процесс и оборудование для производства хлебобулочных и мучных кондитерских изделий. Выпечка. 664.65#1aBabuhadiyagKetevag Rubenovna#1aPakusinagAntonina Pavlovna#1aPashinagLyubov' Leonidovna#1aShkolnikovgPavel Nikolaevich#1aBucikgIrina Alekseevna#1aKalininagOksana Vladimirovna4#akgau.editorum.ru