TY  JOUR
TI  THE DEVELOPMENT OF THEORETICAL MODEL IMPROVEMENT OF MAKING BREAD, BISCUITS, AND SUGAR COOKIES TECHNOLOGY WITH THE USE OF SEMI-FINISHED PRODUCTS OFBRACKEN (PTERIDIUMAQUILINUM)
KW  technological system
KW  classification
KW  scientific hypothesis
KW  level complexity
KW  coupling
KW  products
JO  Bulletin of KSAU
AU  Melnikova, E.V.
PY  2016
IS  
PB  Krasnoyarsk State Agrarian University