TY  JOUR
TI  SCIENTIFIC ASPECTS OF CREATION OF FOOD OF THE SET STRUCTURE AND PROPERTIES ON THE BASIS OF SOY AND CARROT COMPOSITIONS
KW  innovative food
KW  soy and carrot composition
KW  economic-mathematical model
KW  tech-nological scheme
KW  feedstuffs
KW  multipurpose device
KW  thermal acid coagulation
JO  Bulletin of KSAU
AU  Goncharuk, O.V.
AU  Dotsenko, S.M.
AU  Kovalyova, L.A.
AU  Goncharuk, A.I.
AU  Varaksin, S.V.
AU  Ivanin, A.G.
PY  2016
IS  
PB  Krasnoyarsk State Agrarian University