%0 Journal Article
%T IMPROVING THE QUALITY OF FLOUR CONFECTIONERY BY INTRODUCING NON-TRADITIONAL RAW MATERIALS
%A Efremova, E.N.
%A Taranova, E.S.
%A Zenina, E.A.
%A Shagay, I.A.
%K flour confectionery, spelt, croissant, organoleptic indicators, physical and chemical indicators, economic efficiency
%J Bulletin of KSAU
%D 2022
%N 0
%P 8
%I Krasnoyarsk State Agrarian University