%0 Journal Article
%T BAKERY PRODUCTS TECHNOLOGY PRODUCTION USING TEXTURED SOYBEAN
%A Tipsina, N.N.
%A Kokh, D.A.
%A Demidov, E.L.
%A Beloshapkin, M.S.
%K soybean, vegetable protein, textured soybean, essential amino acids, physicochemical and organoleptic parameters, tasting assessment, bakery product for a healthy diet
%J Bulletin of KSAU
%D 2023
%N 0
%P 5
%I Krasnoyarsk State Agrarian University