%0 Journal Article
%T THE INCREASE OF NUTRITIONAL VALUE OF BAKERY PRODUCTS WHEN USING FRUIT PUREE OF SIBERIAN PEAR
%A Tipsina, N.N.
%A Nepomnyashchy, E.N.
%A Shashko, Y.V.
%K nutrition, disease, dresser, vegetable raw ma- terial, bun with poppy seeds, recipe, technology, quality, nutri- tional value, Siberian pear
%J Bulletin of KSAU
%D 2018
%N 
%P 4
%I Krasnoyarsk State Agrarian University