TY  JOUR
TI  FORMATION OF A RANGE OF FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS
KW  Confectionery products
KW  market
KW  range
KW  functional ingredients
KW  consumer properties
JO  Food Processing: Techniques and Technology
AU  Reznichenko, I.Y.
AU  Renzyaeva, T.V.
AU  Tabatorovich, A.N.
AU  Surkov, I.V.
AU  Chistyakov, A.M.
PY  2017
IS  45
PB  Kemerovo State University