For citations:

Bychkova E.S., Rozhdestvenskaya L.N., Pogorova V.D., Gosman D.V., Bychkov A.L. Technological Features and Prospects of Using Vegetable Proteins in the Food Industry Part 2. Method for reducing the anti-nutritional properties of plant materials. Storage and Processing of Farm Products. 2018;(3):46-54. (In Russ.)