%0 Journal Article
%T THE DEVELOPMENT OF TECHNOLOGIES AND COMPOUNDINGS OF THE COTTAGE CHEESE SEMI-FINISHED PRODUCT OF FUNCTIONAL PURPOSE
%A Matseychik, I.V.
%A Sapozhnikov, A.N.
%A Korpacheva, S.M.
%K buckwheat, buckwheat shell, beet, cottage cheese, food fibers, infrared drying, stevi-ozide, functional products, vegetable powders, mathematical modeling, preparing recipes, flour confectionery
%J Bulletin of KSAU
%D 2017
%N 
%P 6
%I Krasnoyarsk State Agrarian University