%0 Journal Article
%T TECHNOLOGICAL ASSESSMENT OF NEW BROCCOLI HYBRIDS AS RAW MATERIALS FOR PRODUCING NEW GENERATION PUREE PRODUCTS WITH INCREASED NUTRITIONAL VALUE
%A Yanchenko, E.V.
%A Ivanova, M.I.
%A Kornev, A.V.
%A Yanchenko, A.V.
%K broccoli, broccoli puree, hybrids, increased nutritional value, vitamin C, chlorophyll a and b, carotenoids, micronutrients, antioxidants, functional ingredients, baby food, dietary food
%J Bulletin of KSAU
%D 2024
%N 0
%P 7
%I Krasnoyarsk State Agrarian University