%0 Journal Article
%T THE NEW TYPE OF THE YEAST LEAVENED DOUGH WITH THE USE OFTHE FRUIT-BERRY PUREE ON THE TOPINAMBOUR BASIS
%A Safronova, T.N.
%A Evtukhova, O.M.
%A Kamoza, T.L.
%K yeast short dough, fruit puree on the topinambour basis, accelerated fermentation, semi-finished product
%J Bulletin of KSAU
%D 2015
%N 
%P 6
%I Krasnoyarsk State Agrarian University