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The past few decades have been a period of dynamic change across the world. With the increase of the world’s population, it is becoming increasingly important to expand the production and range of food products and ensure their natural ecological purity. Technological shortcomings in the production of high-quality food products from raw materials with low quality or functional properties below than standard requirements have been decreased by multifunctional or special additives. 1,2,3

Influence of Ultrasonic Active Water on Hydrothermal Processing of Wheat Grains Grown in Dry Climates