00984naa#a2200253#i#4500001001500000005001700015011001400032100004100046102000700087200012600094210006100220215001000281608002700291675016100318700003000479700003300509700002900542700003000571700002100601700002800622700003000650700002900680856002100709EN\\bibl\9429220250403151408.4##a1819-4036##a20230922b2023####ek#y0engy0150####ca##aRU1#aINCREASING THE BREAD BIOLOGICAL VALUE BY INTRODUCING JAPANESE GREEN TEA MATCHA POWDER TO THE FORMULATIONeJournal article1#aKrasnoyarskcKrasnoyarsk State Agrarian Universityd2023##a5 с.##aJournal article2local##aПищевая промышленность в целом. Производство и консервирование пищевых продуктов. 664#1aLoretcgOl'ga Gennad'evna#1aLopaevagNadezhda Leonidovna#1aNeverovagOl'ga Petrovna#1aGorelikgOl'ga Vasil'evna#1aSharav'evgP. V.#1aRazhinagEva Valer'evna#1aSuvorovagAlena Sergeevna#1aHayrovagInna Mihaylovna4#akgau.editorum.ru