Study of Pectin Substances from Apple and Grape Husks and Assessment of their Effect on the Activity of Microbiological Processes in Wheat Dough

Author: Sergey Mikhailovich Gorlov , Natalya Victorovna Sokol , Olga Petrovna Hrapko , Nadejda Sergeevna Sanjarovskaya and Ekaterina Nikolaevna Karpenko

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