%0 Journal Article
%T DEVELOPING TECHNOLOGY FOR FROZEN SEMI-FINISHED CROISSANT WITH CARROT PUREE
%A Yanova, M.A.
%A Onikienko, A.V.
%A Ermosh, L.G.
%A Prisukhina, N.V.
%A Lar'kina, A.V.
%A Oleynikova, E.N.
%K croissant, carrot puree, shock freezing, baking, enrichment, assortment expansion, non-traditional raw materials, quality indicators
%J Bulletin of KSAU
%D 2023
%N 0
%P 7
%I Krasnoyarsk State Agrarian University