Book 10.2 Subsidiary of the University of Ruse in RazgradBook 10.2 · Biotechnologies and Food Technologies FRI–ONLINE-1-BFT(R)-06 Studying and improving the continuous process of kneading yeast dough Cite Cite this paper× Citation styleAPA 7IEEEChicago Author–DateHarvardBibTeXRIS DownloadCopy Vitalii Rachok, Yuliya Telychkun, Volodymyr Telychkun