%0 Journal Article
%T DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
%A Skripko, O..
%A Kubankova, G.V.
%A Pokotilo, O.V.
%A Isaycheva, N..
%K Bakery products, soya-ginger flour, soya-citrus flour, functional foods, formula, technology
%J Food Processing: Techniques and Technology
%D 2015
%N 37
%P 6
%I Kemerovo State University