TY  JOUR
TI  THE NEW TYPE OF THE YEAST LEAVENED DOUGH WITH THE USE OFTHE FRUIT-BERRY PUREE ON THE TOPINAMBOUR BASIS
KW  yeast short dough
KW  fruit puree on the topinambour basis
KW  accelerated fermentation
KW  semi-finished product
JO  Bulletin of KSAU
AU  Safronova, T.N.
AU  Evtukhova, O.M.
AU  Kamoza, T.L.
PY  2015
IS  
PB  Krasnoyarsk State Agrarian University