TY  JOUR
TI  THE DEVELOPMENT OF TECHNOLOGIES AND COMPOUNDINGS OF THE COTTAGE CHEESE SEMI-FINISHED PRODUCT OF FUNCTIONAL PURPOSE
KW  buckwheat
KW  buckwheat shell
KW  beet
KW  cottage cheese
KW  food fibers
KW  infrared drying
KW  stevi-ozide
KW  functional products
KW  vegetable powders
KW  mathematical modeling
KW  preparing recipes
KW  flour confectionery
JO  Bulletin of KSAU
AU  Matseychik, I.V.
AU  Sapozhnikov, A.N.
AU  Korpacheva, S.M.
PY  2017
IS  
PB  Krasnoyarsk State Agrarian University