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D. G. Uskova
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D. G. Uskova
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D. G. Uskova
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1
Practical background modification fermented beverage technology for the formation of defined functional properties
by
V. V. Botvinnikova
,
D
.
G
.
Uskova
,
N. V. Popova
Published 2017-02-01
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Article
2
The antioxidant properties of functional food ingredients used in the production of bakery and dairy products, their impact on quality and storageability of the product
by
I. Yu. Potoroko
,
A. V. Paimulina
,
D
.
G
.
Uskova
,
I. V. Kalinina
,
N. V. Popova
,
Sonawane Shirish
Published 2018-03-01
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