TY  JOUR
TI  DEVELOPING TECHNOLOGY FOR FROZEN SEMI-FINISHED CROISSANT WITH CARROT PUREE
KW  croissant
KW  carrot puree
KW  shock freezing
KW  baking
KW  enrichment
KW  assortment expansion
KW  non-traditional raw materials
KW  quality indicators
JO  Bulletin of KSAU
AU  Yanova, M.A.
AU  Onikienko, A.V.
AU  Ermosh, L.G.
AU  Prisukhina, N.V.
AU  Lar'kina, A.V.
AU  Oleynikova, E.N.
PY  2023
IS  0
PB  Krasnoyarsk State Agrarian University