TY  JOUR
TI  DEVELOPMENT OF NEW TYPES OF BAKERY PRODUCTS USING PRODUCTS OF PROCESSING OF COMMON BIRD CHERRY
KW  dried ground bird cherry
KW  yeast dough
KW  bakery products
KW  quality indicators
KW  increased nutritional value
KW  dietary fiber
JO  Trade, service, food industry
AU  Komissarova, E.P.
AU  Safronova, T.N.
PY  2021
IS  1
PB  Siberian Federal University