%0 Journal Article
%T STUDY OF THE POSSIBILITY OF USING CHICKPEAS AS AN INGREDIENT OF A BASIC SPONGE CAKE
%A Zaharova, I.I.
%A Tolstova, E.G.
%A Ivanova, O.N.
%K chickpeas, chickpea broth, biscuit, nutritional value, organoleptic quality indicators, energy value, cost price, selling price.
%J Bulletin of KSAU
%D 2021
%N 0
%P 6
%I Krasnoyarsk State Agrarian University