%0 Journal Article
%T FOOD PRODUCTION TECHNOLOGY WITH FUNCTIONAL PROPERTIES – SOY GINGERBREAD WITH THE ADDED SOY FLOUR
%A Tipsina, N.N.
%A Demidenko, G.A.
%A Demidov, E.L.
%K biologically active substances, soy flour, soy proteins, quality indicators, physicochemical and organoleptic indicators, tasting assessment, functional properties of products, production technology
%J Bulletin of KSAU
%D 2024
%N 0
%P 14
%I Krasnoyarsk State Agrarian University