Ravshanov Suvankul Saparovich, Radjabova Veronika Erievna, Rakhmonov Kakhramon Sanokulovich, Pardayev Zafar Temirovich. Influence of the Use of Activated Water during Hydrothermal Treatment on the Quality of Bread. Annals of RSCB [Internet]. 2021Mar.19 [cited 2024Apr.27];25(2):4091-102. Available from: https://www.annalsofrscb.ro/index.php/journal/article/view/1424