%0 Journal Article
%T BAKERY PRODUCT WITH BLACKCURRANT POWDER TECHNOLOGY DEVELOPMENT AS A FROZEN SEMI-FINISHED PRODUCT
%A Yanova, M.A.
%A Ermosh, L.G.
%A Prisukhina, N.V.
%A Lar'kina, A.V.
%A Onikienko, A.V.
%A Oleynikova, E.N.
%K bakery products, bun, blackcurrant powder, shock freezing, product enrichment, quality of bakery products
%J Bulletin of KSAU
%D 2023
%N 0
%P 6
%I Krasnoyarsk State Agrarian University