TY  JOUR
TI  COMPARATIVE STUDYING THE DOMESTIC AND IMPORTED LAURIC COCOA BUTTER SUBSTITUTES FOR CONFECTIONERY GLAZES PRODUCTION
KW  lauric type cocoa butter substitute
KW  confectionery glaze
KW  physical and chemical characteristics
KW  crystallization characteristics
KW  organoleptic properties.
JO  Bulletin of KSAU
AU  Mazukabzova, E.V.
AU  Zaytseva, L.V.
AU  Kondrat’ev, N.B.
AU  Petrova, N.A.
AU  Kazancev, E.V.
PY  2021
IS  0
PB  Krasnoyarsk State Agrarian University