Research on the influence of carob powder on the structural and mechanical properties of curd dough
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Bozhko, A. Research on the influence of carob powder on the structural and mechanical properties of curd dough / A. Bozhko, S. Usatiuk // Scientific strategies in the context of global challenges : proceedings of the II International scientific-practical conference, April 16, 2025. – Kyiv : NGO “International Association of Scientists”, 2025. – Pp. 185–186