id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajtas-1924	I. R. Askarov; D. T. Khasanova	ENRICHMENT OF THE COMPOSITION OF YOGURT: THE USE OF BIOLOGICALLY ACTIVE FOOD ADDITIVES BASED ON SPROUTED WHEAT AND BARLEY	2024	4	.pdf	application/pdf	1612	90	64	Yoghurt mass with food additives prepared based on malted wheat and malted barley was fermented at 40 ℃ for 5-6 hours. When using food additives that give taste and smell - their mass percentage can change.	cache/ajtas-1924.pdf	txt/ajtas-1924.txt