@article{Roshchyna2020shock,
author={Roshchyna, A.V. and Grigorieva, R.Z. and Baranets, S.Y. and Davydenko, N.I. and Kurakin, M.S.},
title={Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments},
journal={Food Processing: Techniques and Technology},
publisher={Kemerovo State University},
year={2020},
pages={439-449},
volume={50},
issue={3},
}