For citations:

Akulich A.V., Samuylenko T.D. Investigation of the Fermentation Process of Liquid Rye Sourdough and Determination of Technological Parameters for the Discrete Mode of Production of National Types of Bread. Health, Food & Biotechnology. 2022;4(4). (In Russ.) https://doi.org/10.36107/hfb.2022.i4.s142