%0 Journal Article
%T THE REASONS FOR MAKING BISCUITS RECIPE STRUCTURE ON THE BASIS OF DRY EGG WHITE AND VEGETABLE ADDITIVES
%A Ermosh, L.G.
%A Kulishov, A.A.
%K biscuit semi-finished products, dry white of egg, vegetable additives, technological pro-cess
%J Bulletin of KSAU
%D 2017
%N 
%P 5
%I Krasnoyarsk State Agrarian University