%0 Journal Article
%T Optimization Formulation of Semi-Finished Sponge Cake
%A Marinina, E.A.
%A Sadygova, M.K.
%A Kirillova, T.V.
%A Kanevskaya, I.Y.
%K Sponge cake, semi-finished product, light rye, flour, desirability function, optimization, humidity, carbohydrates, energy value, foaming ability, deformation index
%J Food Processing: Techniques and Technology
%D 2020
%N 50
%P 7
%I Kemerovo State University