00765naa#a2200181#i#4500001001500000005001700015011001400032100004100046101000800087102000700095200019600102210006100298215001000359608002700369675014700396700001900543856002100562EN\\bibl\7925120250124133808.5##a1819-4036##a20160225b2016####ek#y0engy0150####ca0#aRUS##aRU1#aTHE DEVELOPMENT OF THEORETICAL MODEL IMPROVEMENT OF MAKING BREAD, BISCUITS, AND SUGAR COOKIES TECHNOLOGY WITH THE USE OF SEMI-FINISHED PRODUCTS OFBRACKEN (PTERIDIUMAQUILINUM)eJournal article1#aKrasnoyarskcKrasnoyarsk State Agrarian Universityd2016##a6 с.##aJournal article2local##aХлебобулочные изделия особого приготовления и специальной рецептуры. 664.664zRUS#1aMelnikovagE V4#akgau.editorum.ru