TY  JOUR
TI  THE NEW KIND OF BAKERY PRODUCTWITH THE USE OF THE FRUIT PUREE BASED ON THE TOPINAMBOUR
KW  bakery product new type
KW  puree basedontopinambour
KW  organoleptic
KW  physical-chemical characteristics
KW  conditions and terms of storage
JO  Bulletin of KSAU
AU  Safronova, T.N.
AU  Evtukhova, O.M.
AU  Kamoza, T.L.
PY  2015
IS  
PB  Krasnoyarsk State Agrarian University