THE ESSENCE OF BREAD PRODUCTS MADE FROM RYE FLOUR
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American Journals
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One of the important problems facing the bakery industry at present is the organization of functional and safe nutrition of aholi[1]. The industry has a high demand for the production of high-quality and wide range of food products using both traditional and non-traditional raw materials. Rye is the second largest agricultural crop after wheat, widely used in the food industry and the production of livestock feed. Its medicinal properties are also high.