TY  JOUR
TI  WADS WITH THE ENHANCED PROTEIN CONTENT
KW  semi-finished spice cake
KW  flour
KW  composites
KW  high-protein components
KW  taste
KW  yellowness
KW  shape stability
JO  Bulletin of KSAU
AU  Kolmakov, Y.V.
AU  Zelova, L.A.
AU  Pakhotina, I.V.
PY  2015
IS  
PB  Krasnoyarsk State Agrarian University