TY  JOUR
TI  DEVELOPMENT OF TECHNOLOGIES OF NEW TYPESOF BAKERY PRODUCTS USING SOYBEAN RAW MATERIALS
KW  Bakery products
KW  soya-ginger flour
KW  soya-citrus flour
KW  functional foods
KW  formula
KW  technology
JO  Food Processing: Techniques and Technology
AU  Skripko, O..
AU  Kubankova, G.V.
AU  Pokotilo, O.V.
AU  Isaycheva, N..
PY  2015
IS  37
PB  Kemerovo State University