TY  JOUR
TI  BAKERY PRODUCTS TECHNOLOGY PRODUCTION USING TEXTURED SOYBEAN
KW  soybean
KW  vegetable protein
KW  textured soybean
KW  essential amino acids
KW  physicochemical and organoleptic parameters
KW  tasting assessment
KW  bakery product for a healthy diet
JO  Bulletin of KSAU
AU  Tipsina, N.N.
AU  Kokh, D.A.
AU  Demidov, E.L.
AU  Beloshapkin, M.S.
PY  2023
IS  0
PB  Krasnoyarsk State Agrarian University