%0 Journal Article
%T Shock Freezing of Bakery Products using Non-Traditional Raw Materials at Public Catering Establishments
%A Roshchyna, A.V.
%A Grigorieva, R.Z.
%A Baranets, S.Y.
%A Davydenko, N.I.
%A Kurakin, M.S.
%K Food, bakery products, shock freezing, cranberry puree, beet puree, assortment
%J Food Processing: Techniques and Technology
%D 2020
%N 50
%P 10
%I Kemerovo State University