%0 Journal Article
%T COMPARATIVE STUDYING THE DOMESTIC AND IMPORTED LAURIC COCOA BUTTER SUBSTITUTES FOR CONFECTIONERY GLAZES PRODUCTION
%A Mazukabzova, E.V.
%A Zaytseva, L.V.
%A Kondrat’ev, N.B.
%A Petrova, N.A.
%A Kazancev, E.V.
%K lauric type cocoa butter substitute, confectionery glaze, physical and chemical characteristics, crystallization characteristics, organoleptic properties.
%J Bulletin of KSAU
%D 2021
%N 0
%P 6
%I Krasnoyarsk State Agrarian University