TY  JOUR
TI  Prospects for using Sorghum Bicolor in flour confectionery products technology with high antioxidant activity
KW  sorghum flour
KW  sorghum grain
KW  cookies
KW  antioxidant activity
KW  phenolic acid content
KW  confectionery products
JO  Bulletin of KSAU
AU  Frolova, N.A.
AU  Reznichenko, I.Y.
PY  2024
IS  0
PB  Krasnoyarsk State Agrarian University