%0 Journal Article
%T THE NEW KIND OF BAKERY PRODUCTWITH THE USE OF THE FRUIT PUREE BASED ON THE TOPINAMBOUR
%A Safronova, T.N.
%A Evtukhova, O.M.
%A Kamoza, T.L.
%K bakery product new type, puree basedontopinambour, organoleptic, physical-chemical characteristics, conditions and terms of storage
%J Bulletin of KSAU
%D 2015
%N 
%P 3
%I Krasnoyarsk State Agrarian University