%0 Journal Article
%T SCIENTIFIC ASPECTS OF CREATION OF FOOD OF THE SET STRUCTURE AND PROPERTIES ON THE BASIS OF SOY AND CARROT COMPOSITIONS
%A Goncharuk, O.V.
%A Dotsenko, S.M.
%A Kovalyova, L.A.
%A Goncharuk, A.I.
%A Varaksin, S.V.
%A Ivanin, A.G.
%K innovative food, soy and carrot composition, economic-mathematical model, tech-nological scheme, feedstuffs, multipurpose device, thermal acid coagulation
%J Bulletin of KSAU
%D 2016
%N 
%P 6
%I Krasnoyarsk State Agrarian University