TY  JOUR
TI  FOOD PRODUCTION TECHNOLOGY WITH FUNCTIONAL PROPERTIES – SOY GINGERBREAD WITH THE ADDED SOY FLOUR
KW  biologically active substances
KW  soy flour
KW  soy proteins
KW  quality indicators
KW  physicochemical and organoleptic indicators
KW  tasting assessment
KW  functional properties of products
KW  production technology
JO  Bulletin of KSAU
AU  Tipsina, N.N.
AU  Demidenko, G.A.
AU  Demidov, E.L.
PY  2024
IS  0
PB  Krasnoyarsk State Agrarian University