TY  CONF
TI  INVESTIGATION OF THE PROPERTIES OF LENTIL CHEESE AS A NEW FOOD SOURCE IN RUSSIA
KW  lentils
KW  germination
KW  potassium iodide
KW  lentil cheese
KW  coagulant
KW  endemic diseases
JO  Process Management and  Scientific Developments
AU  Antipova, L.V.
AU  Darin, A.O.
PY  2025
PB  AUS PUBLISHERS