%0 Journal Article
%T WADS WITH THE ENHANCED PROTEIN CONTENT
%A Kolmakov, Y.V.
%A Zelova, L.A.
%A Pakhotina, I.V.
%K semi-finished spice cake, flour, composites, high-protein components, taste, yellowness, shape stability
%J Bulletin of KSAU
%D 2015
%N 
%P 2
%I Krasnoyarsk State Agrarian University