TY  JOUR
TI  INCREASING THE BREAD BIOLOGICAL VALUE BY INTRODUCING JAPANESE GREEN TEA MATCHA POWDER TO THE FORMULATION
KW  bread
KW  green tea
KW  matcha
KW  bread recipe
KW  matcha in bread
KW  organoleptic characteristics of matcha
KW  chemical characteristics of matcha
JO  Bulletin of KSAU
AU  Loretc, O.G.
AU  Lopaeva, N.L.
AU  Neverova, O.P.
AU  Gorelik, O.V.
AU  Sharav'ev, P.V.
AU  Razhina, E.V.
AU  Suvorova, A.S.
AU  Hayrova, I.M.
PY  2023
IS  0
PB  Krasnoyarsk State Agrarian University