KRYVORUCHKO M.

ORCID: 
https://orcid.org/0000-0002-7378-1050

The prospects of technology development flour culinary products with high iodine and food fiber

Authors: 
ANTONENKO A., BROVENKO T., VASYLENKO O., ZEMLINA Y., KRYVORUCHKO M., TOLOK H.
DOI: 
https://doi.org/10.33245/2310-9289-2021-166-2-107-115