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<articles-list xmlns="https://pbn.nauka.gov.pl/polindex/schema/polindex-format">
  <journal>
    <journal-title>Acta Scientiarum Polonorum Technologia Alimentaria</journal-title>
    <publisher-name>Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu</publisher-name>
    <issn>1644-0730</issn>
    <eissn>1898-9594</eissn>
  </journal>
  <article>
    <title>Application of sour dough in the production of gluten free bread</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>355-358</pages>
    <language>en</language>
    <journal-issue>
      <year>2013</year>
      <volume>12</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Grigoriy</forenames>
        <surname>Ternovskoy</surname>
      </author>
      <author>
        <forenames>Lina</forenames>
        <surname>Kuznetsova</surname>
      </author>
      <author>
        <forenames>Alexander</forenames>
        <surname>Shleikin</surname>
      </author>
      <author>
        <forenames>Aleksandra</forenames>
        <surname>Martinovic</surname>
      </author>
      <author>
        <forenames>Ludmila</forenames>
        <surname>Oreshko</surname>
      </author>
    </authors-list>
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  </article>
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    <type>ORIGINAL_ARTICLE</type>
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    <journal-issue>
      <year>2013</year>
      <volume>12</volume>
      <number>4</number>
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  </article>
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    <type>ORIGINAL_ARTICLE</type>
    <pages>365-372</pages>
    <language>en</language>
    <journal-issue>
      <year>2013</year>
      <volume>12</volume>
      <number>4</number>
    </journal-issue>
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    <journal-issue>
      <year>2013</year>
      <volume>12</volume>
      <number>4</number>
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