TY  JOUR
TI  IMPROVING THE QUALITY OF FLOUR CONFECTIONERY BY INTRODUCING NON-TRADITIONAL RAW MATERIALS
KW  flour confectionery
KW  spelt
KW  croissant
KW  organoleptic indicators
KW  physical and chemical indicators
KW  economic efficiency
JO  Bulletin of KSAU
AU  Efremova, E.N.
AU  Taranova, E.S.
AU  Zenina, E.A.
AU  Shagay, I.A.
PY  2022
IS  0
PB  Krasnoyarsk State Agrarian University