%0 Conference Article
%T INVESTIGATION OF THE PROPERTIES OF LENTIL CHEESE AS A NEW FOOD SOURCE IN RUSSIA
%A Antipova, L.V.
%A Darin, A.O.
%K lentils, germination, potassium iodide, lentil cheese, coagulant, endemic diseases
%J Process Management and  Scientific Developments
%D 2024
%P 5
%I AUS PUBLISHERS