%0 Journal Article
%T DEVELOPMENT OF NEW TYPES OF BAKERY PRODUCTS USING PRODUCTS OF PROCESSING OF COMMON BIRD CHERRY
%A Komissarova, E.P.
%A Safronova, T.N.
%K dried ground bird cherry, yeast dough, bakery products, quality indicators, increased nutritional value, dietary fiber
%J Trade, service, food industry
%D 2021
%N 1
%P 16
%I Siberian Federal University