TY  JOUR
TI  STUDY OF THE POSSIBILITY OF USING CHICKPEAS AS AN INGREDIENT OF A BASIC SPONGE CAKE
KW  chickpeas
KW  chickpea broth
KW  biscuit
KW  nutritional value
KW  organoleptic quality indicators
KW  energy value
KW  cost price
KW  selling price.
JO  Bulletin of KSAU
AU  Zaharova, I.I.
AU  Tolstova, E.G.
AU  Ivanova, O.N.
PY  2021
IS  0
PB  Krasnoyarsk State Agrarian University