TY  JOUR
TI  TECHNOLOGICAL ASPECTS OF COOKING BAKERY AND PASTRY PRODUCTS OF REDUCED SUGAR CAPACITY
KW  bakery and pastry products
KW  invert syrup
KW  milk whey
KW  preparation method
KW  quality indicators.
JO  Bulletin of KSAU
AU  Vershinina, O.L.
AU  Gonchar, V.V.
AU  Roslyakov, Y.F.
AU  Janova, M.A.
PY  2021
IS  0
PB  Krasnoyarsk State Agrarian University