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Changes in the biochemical properties of yeast during oxygen saturation of semi-finished bakery products
Changes in the biochemical properties of yeast during oxygen saturation of semi-finished bakery products
2021
E. V. Nazimova
Aleksandr Markov
I. Yu . Sergeeva
A.S. Romanov
Keywords:
Yeast
Food science
Oxygen saturation
Chemistry
Correction
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