TY  JOUR
TI  THE USE OF PROTEIN – VEGETABLE RAW MATERIALS FOR FUNCTIONAL FLOUR CONFECTIONERY PRODUCTS (BY EXAMPLE OF SOY COOKIES)
KW  protein – vegetable raw materials
KW  soy flour
KW  soy proteins
KW  macronutrients
KW  minerals
KW  vitamins
KW  cookies
KW  physico–chemical and organoleptic indicators
KW  tasting assessment
KW  functional flour confectionery
KW  production technology
JO  Bulletin of KSAU
AU  Tipsina, N.N.
AU  Demidenko, G.A.
AU  Beloshapkin, M.S.
PY  2024
IS  0
PB  Krasnoyarsk State Agrarian University