%0 Journal Article
%T THE DEVELOPMENT OF NATIONAL BAKERY PRODUCTS WITH OATMEAL AND HERBAL ADDITIVES
%A Starovoytova, Y.Y.
%A Chugunova, O.V.
%A Shkolnikova, M.N.
%A Strupan, E.A.
%K bakery products, focaccia, vegetable raw ma-terials, nutrition value
%J Bulletin of KSAU
%D 2018
%N 
%P 7
%I Krasnoyarsk State Agrarian University