%0 Journal Article
%T THE DEVELOPMENT OF THEORETICAL MODEL IMPROVEMENT OF MAKING BREAD, BISCUITS, AND SUGAR COOKIES TECHNOLOGY WITH THE USE OF SEMI-FINISHED PRODUCTS OFBRACKEN (PTERIDIUMAQUILINUM)
%A Melnikova, E.V.
%K technological system, classification, scientific hypothesis, level complexity, coupling, products
%J Bulletin of KSAU
%D 2016
%N 
%P 6
%I Krasnoyarsk State Agrarian University