%0 Journal Article
%T INCREASING THE BREAD BIOLOGICAL VALUE BY INTRODUCING JAPANESE GREEN TEA MATCHA POWDER TO THE FORMULATION
%A Loretc, O.G.
%A Lopaeva, N.L.
%A Neverova, O.P.
%A Gorelik, O.V.
%A Sharav'ev, P.V.
%A Razhina, E.V.
%A Suvorova, A.S.
%A Hayrova, I.M.
%K bread, green tea, matcha, bread recipe, matcha in bread, organoleptic characteristics of matcha, chemical characteristics of matcha
%J Bulletin of KSAU
%D 2023
%N 0
%P 5
%I Krasnoyarsk State Agrarian University