%0 Journal Article
%T THE USE OF PROTEIN – VEGETABLE RAW MATERIALS FOR FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS (BY EXAMPLE OF SOY COOKIES)
%A Tipsina, N.N.
%A Demidenko, G.A.
%A Beloshapkin, M.S.
%K protein – vegetable raw materials, soy flour, soy proteins, macronutrients, minerals, vitamins, cookies, physico–chemical and organoleptic indicators, tasting assessment, functional flour confectionery, production technology
%J Bulletin of KSAU
%D 2024
%N 0
%P 7
%I Krasnoyarsk State Agrarian University