Bischokova, F. A., Borieva, L. Z., & Shogenova, I. B. (2020). Application of semi-finished products from wild raw materials to increase the nutritional value of baked products. Maykop State Technological University.
Chicago Style (17th ed.) CitationBischokova, F. A., L. Z. Borieva, and I. B. Shogenova. Application of Semi-finished Products from Wild Raw Materials to Increase the Nutritional Value of Baked Products. Maykop State Technological University, 2020.
MLA (9th ed.) CitationBischokova, F. A., et al. Application of Semi-finished Products from Wild Raw Materials to Increase the Nutritional Value of Baked Products. Maykop State Technological University, 2020.
Warning: These citations may not always be 100% accurate.