%0 Journal Article
%T TECHNOLOGICAL ASPECTS OF COOKING BAKERY AND PASTRY PRODUCTS OF REDUCED SUGAR CAPACITY
%A Vershinina, O.L.
%A Gonchar, V.V.
%A Roslyakov, Y.F.
%A Janova, M.A.
%K bakery and pastry products, invert syrup, milk whey, preparation method, quality indicators.
%J Bulletin of KSAU
%D 2021
%N 0
%P 6
%I Krasnoyarsk State Agrarian University