TY  JOUR
TI  THE REASONS FOR MAKING BISCUITS RECIPE STRUCTURE ON THE BASIS OF DRY EGG WHITE AND VEGETABLE ADDITIVES
KW  biscuit semi-finished products
KW  dry white of egg
KW  vegetable additives
KW  technological pro-cess
JO  Bulletin of KSAU
AU  Ermosh, L.G.
AU  Kulishov, A.A.
PY  2017
IS  
PB  Krasnoyarsk State Agrarian University