TY  JOUR
TI  Optimization Formulation of Semi-Finished Sponge Cake
KW  Sponge cake
KW  semi-finished product
KW  light rye
KW  flour
KW  desirability function
KW  optimization
KW  humidity
KW  carbohydrates
KW  energy value
KW  foaming ability
KW  deformation index
JO  Food Processing: Techniques and Technology
AU  Marinina, E.A.
AU  Sadygova, M.K.
AU  Kirillova, T.V.
AU  Kanevskaya, I.Y.
PY  2020
IS  50
PB  Kemerovo State University