TY  JOUR
TI  THE INCREASE OF NUTRITIONAL VALUE OF BAKERY PRODUCTS WHEN USING FRUIT PUREE OF SIBERIAN PEAR
KW  nutrition
KW  disease
KW  dresser
KW  vegetable raw ma- terial
KW  bun with poppy seeds
KW  recipe
KW  technology
KW  quality
KW  nutri- tional value
KW  Siberian pear
JO  Bulletin of KSAU
AU  Tipsina, N.N.
AU  Nepomnyashchy, E.N.
AU  Shashko, Y.V.
PY  2018
IS  
PB  Krasnoyarsk State Agrarian University